Homemade Ghee from Grass-Fed Butter: Easy Recipe & Benefits

Localize your cooking with the rich flavor of homemade ghee, made with the finest grass-fed butter from Kemps regenerative farm. This simple process transforms a local ingredient into a versatile and shelf-stable pantry staple.

Benefits of Homemade Ghee:

• High smoke point: Ideal for sautéing and frying
• Local replacement for imported cooking oils
• Rich, nutty flavor
• Suitable for those with lactose sensitivities
• Long shelf-life without refrigeration

Here's a step-by-step guide on making ghee, including tips for the best results:

Materials For Making Ghee:

• High-quality butter (preferably grass-fed)
• Heavy-bottomed saucepan or Dutch oven
• Cheesecloth
• Fine-mesh strainer
• Glass jar for storage

Gently Melt 3 Pounds of Butter

Instructions For Making Ghee:

1. Melt the Butter: Place the butter in your saucepan over medium-low heat. Allow it to melt slowly, stirring occasionally. Don't rush this process, as slow melting helps with separation.
2. Simmer and Foam: As the butter melts, it will start to foam. This is the water evaporating and the milk solids separating. Let it simmer gently, without letting it brown.
3. Milk Solids Separate: After a few minutes, the foam will subside, and the milk solids will start to sink to the bottom of the pan. Continue simmering gently until the milk solids begin to turn a light brown color and the liquid becomes a clear, golden color.
4. Strain and Cool: Remove the pan from the heat. Line your fine-mesh strainer with cheesecloth and place it over your storage jar. Carefully pour the liquid through the strainer, leaving the browned milk solids behind. Allow the ghee to cool slightly.
5. Store: Once the ghee is cool enough to handle, pour it into your storage jar and seal it tightly. Ghee solidifies at room temperature. Store in a cool, dark place for several months. It does not require refrigeration.

Simmer Until Clear Straining Ghee Through Cheesecloth

Ghee Making Tips:

Quality Butter Matters: Using high-quality butter, ideally grass-fed, will yield the best flavor and nutritional benefits. Gentle Heat: Low and slow cooking is key to preventing the delicate flavor of ghee from burning. Don't Overcook: The milk solids should brown slightly, but if they turn dark brown, the ghee might have a burnt flavor. Storage: Ghee is shelf-stable, but it's best stored away from direct light and heat sources. For Longer Storage I pressure can 75 minutes   See Video Instructions Here