How to Make Ghee

As has been known for centuries in India and other places in the world, clarified butter, or ghee is a high quality fat, stable at high temperatures for cooking and is also beneficial for the body in many ways. It aids digestion, balances hormones, is great for skin and connective tissues (through either ingestion OR topical application), foundational for healthy brain and nerves, and the list goes on. You can check this link to read more on the basic benefits of ghee in your diet: http://www.physicalnutrition.net/ghee-benefits.htm

* AND here is our process for making it. 
Pretty simple really. By making it yourself, you control quality by choosing the initial butter-product that resonates best with your budget and food requirements (i.e. Grass-Fed, Organic, Raw, Hand Churned). By making it yourself, you save money and improve it's freshness.

Ghee
Simmer on extra low heat 4 sticks unsalted organic butter for 12 - 20 minutes uncovered, without stirring. You'll hear boiling oil sounds, and after 10 minutes or so the milk solids on top will become crusty and golden brown. Turn off the heat & skim off that crust on the top. Then pour just the clear, golden ghee into a wide mouth jar for scooping as cooking oil or spreading on toast, etc. Pouring it slowly through a fine mesh strainer helps separate it from the milk solids if you can’t quite skim all of them off the top. As you pour just the cellar golden butter fat into a jar, be sure not to let any of the possibly left behind whey (cloudy, whitish liquid on bottom) if any is left, slip into the jar - it'll sink & sour on the bottom of the jar. Let the ghee cool uncovered so all steam / condensation can evaporate. Then cover. Ghee keeps for up to 3 weeks on the counter at room temp. In the fridge it'll keep for months, but becomes like hard ice cream - hard to dig into. I usually put 1/2 in the fridge for use 3 weeks later, and 1/2 on the counter for use now. Enjoy!