The Complete Book of Ayurvedic Home Remedies, Vasant Ladd
Two pounds of butter will make 1 quart of ghee
1. Place the organic, unsalted, sweet butter in a heavy, medium sized saucepan. Turn the heat to medium and heat until butter melts.
2. Turn down the heat, cook until the butter just boils. Continue to cook at this temperature. Do not cover the pot. The butter will foam and sputter for a while. Stir it occasionally with a stainless steel spoon.
3. In 12-15 minutes, your ghee will smell like popcorn and turn a golden color. Whitish curds will form and separate from the clear ghee. When the boiling quiets and the curds turn a light tan color the ghee is finished. Take the pot off the stove. The cooking time should not be any longer than 15-20 minutes.
4. Let the ghee cool until it is just warm. The solid curds will have settled on the bottom of the pot. Decant the clear liquid into a glass container. Dicard the curds.
Ghee can be stored at room temperature in an air tight container. Do not allow any water to enter the container as it will contaminate the ghee. Use a clean spoon to ladel out the ghee.
*Note: When I made this I just used 2 sticks of butter and I filled up most of an empty smaller jam jar.