Video/Recipe: Homemade Ghee

ghee, butter, butter fat


  • one pound of butter from grass fed animals (get this from your farmer or, commercially, Kelly Gold Pure Irish Butter is great)


  1. Preheat oven to 225º F
  2. Put the pound of butter in the loaf pan
  3. Let the butter melt for about 30 minutes
  4. When close to being totally melted, turn the heat up to 275º F for 10 minutes
  5. You want the milk solids at the bottom to turn brown
  6. When it is all melted and the milk solids are brown, it is finished
  7. Take out of the oven and strain through the four layers of cheesecloth placed in the funnel, into a glass jar
  8. If there are still milk solids coming through, strain it again until the milk solids are all gone
  9. You should have a lovely bright yellow ghee that is full of nutrients
  10. Refrigerate and it will keep for months and may also be frozen (traditionally ghee was not refrigerated)