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Have you ever made ghee at home? It’s super, super easy and it’s so yummy! I like to cook my butter until it is dark. If you don’t like it that way, don’t do the second boil.

In terms of how to store it, I leave it out on my kitchen counter and it is good for up to 3 months. It does solidify but will remain soft and spreadable if you don’t put it in the fridge. Enjoy!


  1. 4 sticks (2 cups) Unsalted Butter


  1. This is the simplest thing ever, get a deep pan and cook down the butter until it foams twice.  This sounds weird…I know.  Once the butter has melted down and heats up it will begin to foam.  The second time it foams you’ll smell the butter, it is a nutty, rich smell. It will also be a bit dark, that is when you stop the cooking and take it off the stove.
  2. Let the butter cool for a couple of minutes then pour it through a strainer into a glass container.

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