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Aromatic and nutty homemade ghee using unsalted butter.
- 1.5 pounds unsalted butter Irish kerry gold
Peel all the butter out of the wrapper in a medium sauce pan. Put the sauce pan on medium-high heat, stirring frequently. Once the butter is completely melted and begins to bubble lower the heat.
Cook for 10 to 15 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
Turn off the heat when the bottom layer starts turning golden brown. Let it cool off completely and then using a strainer pour the ghee in glass mason jars.Store Ghee at room temperature and use as needed.
Calories: 406kcal | Fat: 45g | Saturated Fat: 29g | Cholesterol: 121mg | Sodium: 6mg | Potassium: 13mg | Vitamin A: 1415IU | Calcium: 14mg