This healing food is so easy and so delicious. Decadent and filling, it can be used in elixirs, for cooking at high heat or slathered onto any baked good! Enjoy!
1 pound grass-fed unsalted butter
cheesecloth or nutmilk bag
Chop butter and put in a heavy bottomed pot.
Heat on low heat, stirring until the butter is melted.
Leave the pot on low while it simmers for about 5-10 minutes.
During this time the ghee will foam, the foam will curdle (milk solids) and fall to the bottom, the ghee will get very clear and darker in colour again, the milk solids will start to brown and the ghee will foam again.
The ghee should be very fragrant and smell almost like popcorn.
After the second foam, strain the ghee through a cheesecloth or nutmilk bag into a mason jar.*
Let the ghee cool to room temperature before moving into the fridge. **
*1lb butter fits perfectly into a pint (16oz) size jar.
**Ghee is shelf stable but I prefer to keep it in the fridge so it will last even long.