Homemade Grass-Fed Ghee
This homemade ghee recipe uses grass-fed butter to create a rich, nutty clarified butter that’s lactose-free, Ayurvedic, and easy to make at home.
Servings: 32
Calories: 120kcal
Equipment
- 1 tightly sealed glass jar
Ingredients
- 4 sticks Kerrygold butter, salted
Instructions
- Chop butter into pieces and place in a heavy-bottomed pot.
- Bring to a boil over medium-high heat, stirring occasionally for about 1 minute.
- Foam will form, then disappear during the first boiling phase.
- As foam forms again, reduce heat to medium and simmer for 7–8 minutes. Keep an eye on it so it doesn’t burn. Adjust to a light bubbling if needed.
- Continue simmering until the foam subsides, the liquid becomes clear, and the color deepens to a golden hue (about 12 minutes).
- Remove from heat, strain through cheesecloth into a clean jar.
- Allow ghee to settle and solidify at room temperature for 2–4 hours.
- Store sealed, and enjoy with your favorite dishes.
Notes
- Using a light-colored pot makes it easier to monitor the color changes.
- Ghee keeps for 2-3 months in a sealed container at room temperature.
Nutrition
Serving: 32g | Calories: 120kcal | Fat: 13g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 100mg