Original ghee

By Joy McCarthy


  • 450 grams unsalted butter, cubed


  1. Melt the butter in a medium pot, preferably with a heavy bottom so it doesn’t easily burn, over medium heat. Once the butter melts, it will start to bubble and the milk proteins will begin to separate from the fat and float to the surface. Using a spoon, skim off these milk proteins. Reduce the heat to medium-low and continue cooking until the ghee is clear and you’ve skimmed off all the protein, 15 to 20 minutes.
  2. Once it’s clear, you have clarified butter, but to make ghee, continue to cook. In five to ten more minutes, the milk solids that were not skimmed off will settle to the bottom of the pan and start to brown. Cook for four to five more minutes to enhance the richness of the flavour.
  3. Remove from the heat and let the ghee cool for a few minutes. Pour it through cheesecloth or a fine-mesh strainer into a mason jar to strain out any remaining milk proteins. When the ghee is completely cool, seal with a lid. Store in the fridge for up to six months.

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