Although technically Ghee is not vegan it still holds a tremendous amount of health benefits. In the process of clarifying Organic, Unsalted Butter the water is boiled out and the milk fat turns into a froth initially and then mostly sinks to the bottom of the pan. Remaining froth can be scooped off with a spoon and the milk fat solidified at the bottom of the pan strained out. What’s left is clarified butter, and is best stored at room temperature.
Ghee is incredibly easy to make, so I encourage you to try on your own and see for yourself.
Be sure to use a dry, thick bottomed pan. Once the butter begins to bubble and splatter the water is evaporating and the milk fat separating. Allow the process to take place for 5-10 minutes, stirring occasionally. When the noise seems to cease, turn off the heat and let sit for at least 15 minutes to cool, removing any froth if necessary.
Strain clarified butter through a cheese cloth or simply a fine mesh strainer into bowl and transfer into a jar for storing.
Spiritual Foodie 
I love ghee!!! Soon, I will post my favorite recipe with ghee. Love the blog. Bless ❤
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Thank you so much! I will check out your page and look forward to seeing what some of your favorite recipes are.
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I love ghee!! Soon, I may post my favorite recipe using ghee! Just got some all-natural, local Amish butter to use to make some. 🙂
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I normally keep my ghee in the fridge because I’m worried it might go rancid. If i keep a full jar of ghee outside the fridge at room temperature, how long will it last for?
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It’s almost like a fine wine, gets better with time. That being said I’m not certain, great queation and I will be sure to look into it. I keep mine out for weeks at a time, with frequent use it doesn’t usually last much longer than that.
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http://www.pureindianfoods.com/ghee-faq-a/254.htm
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Hey! Would you mind if I share your blog with my myspace
group? There’s a lot of people that I think would really enjoy your content.
Please let me know. Many thanks
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Of course, please do! Thank you! 🙂
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I keep reading how to make ghee, but I don’t understand what it is for? Why make ghee? Isn’t it just the oil from butter?
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Hi there! For one… The taste! Mmmm I haven’t found anything I enjoy more when roasting pecans for instance. Secondly, there are known medicinal benefits when using it according to ayruvedic traditions ie regularity.
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