Makes a bit less than 4 1/2 Pints
- Start with the best unsalted butter you can find.
- Put 4 lbs of butter in a heavy stainless steel saucepan and turn on medium-low heat.
- Simmer the butter, occasionally stirring gently. It will begin to make a foam on top.
- When parting the foam shows a clear golden liquid underneath, you can skim it off. Turn the heat down if necessary. The butter will boil gently and make a crackling sound.
- When the crackling stops and new foam stops forming, the ghee should be a golden, clear color. It will also be mildly fragrant. That means it’s almost done!
- Set up cheesecloth or coffee filters in a sieve and pour the ghee through it into a bowl. The filter will catch the foam and the milk solids.
- Pour the ghee into jars. It will be clear and golden.
- Allow it to cool. The ghee will be solid when it is cool. You can store it on the counter or in the refrigerator.