• 500g organic unsalted butter cut into smaller chunks or as is (or more if you’d like it)

Directions:

1. Heat the oven to approximately 90 – 95 degrees celsius (it needs to be under 1oo degrees celsius or 200 Fahrenheit).
2. Place butter into a bowl or a large glass jug.
3. Put into the heated oven for approximately 30 minutes.  The butter will melt and foam will rise to the top and form a light crust.  Carefully skim this off the top.
4. The ghee will be ready when it’s a dark, golden colour.
5. Pour the ghee through a very fine strainer, (the milk solids should be settled on the bottom of the bowl or jug).
6. Leave the leftover solids and discard.
7. Allow the finished ghee to cool down and then store in a tightly covered jar in the fridge.   It’s ready to use in all your favourite recipes.

Notes:

To make a larger quantity of ghee simply use more butter e.g. 750 grams or 1kg.

Inspiration for this recipe came from the book, Nourishing Traditions by Sally Fallon.