Ghee / Clarified Butter
.Source of good fat.

.Has anti-inflammatory properties.

.Good for skin and hair.

.Full of Vitamin A, E, & K
.Good for the brain.

Use a thick bottomed pan
when making ghee
Always use good quality butter for making ghee
To make things faster,
you can cut the butter
into small pieces.
Make sure to
Keep the Heat Low
or the milk solids will be blackened
Keep simmering over low heat
Your ghee is ready when
1.The milk solids turn into a Light golden color

2.you smell caramelized flavors.
3.you see the clear golden liquid

Ghee will stay fresh
At room temperature for 1-2 months.

Or You can refrigerate it for 6-7 months.

If you want a longer shelf life, then
Avoid the moisture entering ghee.

use a clean and dry spoon
when scooping the ghee

Butter prepared from cow milk produces yellow-colored ghee
and butter made with buffalo’s milk cream produces whiter ghee.



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