How to Make Ghee at Home!

1/01/2013 *Sara-Marie* 5 Comments

Almost 4 cups of homemade ghee!

I first learned about ghee when I was starting my first Whole30. It was the only "dairy" item that was allowed on the program so I immediately started doing some research and tried to track it down in my local grocery stores. Basically, ghee is clarified butter that has been removed of all of the milk solids. Since most people cannot tolerate those tricky milk solids, you are left with a product that is easy on the stomach and just a purely delicious fat that can stand up to higher heats (it's the milk solids that turn brown when you burn butter).  It took me a while to finally track down this heavenly buttery product, and when I did I paid a little over $10 for a 10 ounce jar. OUCH!

I've since been purchasing ghee at about $5.99 per 8 oz jar - but still - VERY EXPENSIVE. To us, it was worth it as it really does add some wonderful flavor to our morning eggs or when we pan-fry our rib-eye steaks. When I recently found out that you can EASILY make your own ghee at home, I knew I had to give it a shot!

I followed the general principles in this post and ended up with almost 72 ounces of beautiful ghee for only $7.58.  That sounds like a bargain to me! And it was SO EASY. Easier than I thought. I will probably never buy ghee again from the store.

Here's how it went down last night:

Ingredients/Items Needed:

Crockpot, 2 lbs of organic butter, and a cheese cloth

Step 1: Place all butter into a crockpot. Set on low and leave crockpot uncovered for about 3 hours.


After about an hour or so, you can already see the milk solids separating and either floating to the top or sinking to the bottom.
Step 2: After about 3 hours, take a glass jar big enough to hold all of your fresh ghee and cover the opening with a cheese cloth. I folded the cloth so that the ghee had to seep through 4 layers of cloth. Using a small ladle, slowly ladle the ghee through the cloth and watch the deliciously golden ghee fill up your jar and leave those stinky milk solids behind!

This is the culprit for many upset stomachs!

Step 3: Tightly seal your ghee and admire it. You just successfully made ghee and saved yourself a lot of money in the process!

This should last us a while!

Step 4: While I've read that ghee does not need to be refrigerated, with this much ghee, I'd rather make sure it keeps safely for a while. Once the ghee cools, it turns solid and looks more like butter again.

Almost 4 cups of homemade ghee!

Seriously, I don't think I've been more proud of something I've made at home. Well, maybe when I made homemade mayo for the first time! Who knew this stuff could be so easy?!