Deep Golden Ghee
Traditional • Nutrient-Rich • Beginner-Friendly
Ghee is liquid gold…rich, nutty, and packed with healthy fats that support hormones, skin health, and digestion. This slow-simmered version has a deep toasted flavor and gorgeous golden hue, made simply at home with one star ingredient.
What You Need
Ingredients:
2 lbs Unsalted Butter (grass-fed = high in beta-carotene = golden color)
Tools:
Heavy-bottomed saucepan or pot
Fine mesh strainer (or strainer lined with paper towel or coffee filter)
Spoon (for skimming foam)
Glass jar with lid
Optional: funnel (for clean pour)
Instructions
1. Melt the Butter Gently
Add 2 lbs butter to your heavy saucepan
Melt slowly over medium-low heat, stirring occasionally
2. Simmer + Separate
Once melted, reduce heat to low
Let it gently simmer uncovered
You’ll see 3 layers form:
Foam on top
Golden liquid fat (ghee)
Milk solids at the bottom
3. Skim the Foam (Optional)
Skim off top foam with a spoon, or let it cook off naturally
4. Cook Low + Slow
Simmer 25–35 minutes longer = deeper flavor
Don’t stir…the layers will do the work
Watch for milk solids to toast deep golden brown (NOT BLACK - golden brown)
Smell should be nutty and caramel-like
5. Remove From Heat at Peak Flavor
Pull off heat once solids are deep brown but not burnt
Let cool for 2-3 minutes
Strain + Store
6. Strain Into Jar
Slowly pour liquid ghee through your mesh strainer into a clean jar
Go slow to leave browned bits behind
Use paper towel or coffee filter if your strainer isn’t fine enough
7. Cool + Solidify
Let ghee cool completely at room temp (leave uncovered)
It will firm into a golden paste or soft solid
Storage Guide
Room Temp: up to 3 months
Fridge: 6+ months
Always use a clean, dry spoon to avoid contamination
No refrigeration needed if stored properly
Flavor + Color Tips
Low & Slow = rich caramel flavor, not burnt butter
Longer simmer = stronger, nuttier ghee
Grass-fed butter like Kerrygold naturally gives that deep yellow-orange glow
