Thank-you so much for this detailed Ghee recipe- It turned out perfect the very first time- those visuals are so incredibly helpful! It took me a little over a month to read all the reviews and read your directions so many times I could repeat them in my sleep- but the lovely golden Ghee which sits on my counter is a testament to your gift for teaching others using succinct instructions and fabulous images! YOU ROCK!

Kelli

The only questions I have really may be a desire to clarify what you mean, but in the list of supplies, you mention “metal funnel” but in directions you only discuss a “strainer”. I actually have one aluminum funnel, a few plastic ones, and a tiny stainless steel funnel (supposed to be used for perfume but I’ve never used it at all.). Then I have 3 or 4 stainless steel wire mesh strainers, sort of like window screen material but finer and stainless steel, with the handle and a shorter “lip ” on the other side to easily drape over the mouth of a container… Which of the two do I actually use?

Does it make a difference in the quality of the ghee whether I use aluminum or stainless steel strainers or funnels? So much in the news about using aluminum vs. stainless steel utensils in food prep that I’m leaning towards stainless steel, but curious what your thoughts were on that?

And on the two pounds of butter cooking for 45 minutes, what is the approximate volumne that actually gets poured into a jar? How large of a jar should I have available? Are we talking pints (16 oz) of ghee or quarts (32 oz) (or liters whatever, I realize you have a global audience but I have never been able to get the hang of metric system. I can barely function in imperial but it’s what I know! Sorry!).

Let’s see, my memory dredges up “a pint’s a pound the world around” which I’m sure is a throwback to Colonialism, so that means um (thinking), 2 pounds of butter is ummm 2 pints which is 1 quart, right? more or less. But it’ll cook down – right? all the bubbling and straining, there’s a certain amount of reduction taking place?

Today I found a ghee made in Colorado and it is in a glass jar with a screw top lid.I was wondering if that’s okay to use during the cooling process, rather than a glass jar with the lock-down clasps like you have in your photos?

Otherwise, I’m guessing you would use the lock down jars, and then once it was cooled off, transfer it into a jar with the screw top lid like I got today?

The other brand of ghee I have used, was actually in a tin can. I can’t remember if it was sealed with a film of plastic cellophane and then once it was opened, I just used the red plastic lid that came over it? or if I had to open up the can with a can opener and then use the red lid to seal it up between uses?

These are commercially available ghee that I’ve bought in the past, and I’m not sure how easy or hard it is to transfer from one container to the other once it has cooled? (not to reuse these containers, necessarily, more as a guide to planning ahead which containers I should get or plan to use.) I have wide mouth canning jars, but most are taller than wider, so I don’t want to be unable to get to the ghee at the bottom of the jar. Or is it better to strain it and then after it is strained but before it gets too solid, then pour it into the intended container?

Anyway hope you are still accepting comments on this even though it’s an older blog. I am really anxious to try it out!

Thanks.

thanks for this wonderful recipe! It was my first try and it worked out perfectly! The taste is great, pure and in meals.
In my country, you can buy “ghee”, but mostly it is not the true one, it’s just clarified butter… and I didn’t find any good recipe in German language.

So, thanks a lot and greetings from Germany!

J.

I love your description and just made my second ever, perfect batch of ghee. i looked up your recipe because I couldnt call my friend and confirm about stirring. Its a lovely piece.

I must comment though, ghee is not “less fatty” as you state in the comments, that “you strain off the milk fats” its actually the milk solids ie sugar and protein residue that is removed leaving beautiful pure milk fat…. pure gold!

Cheers!