To make ghee at home, start by simmering a saucepan of butter until the milk solids sink, then cook over a very low heat until they turn golden brown. Butter is around 20% water, so removing water through simmering creates an 80% yield. In other words, one tablespoon of butter is lost per every five tablespoons of ghee, which is why ghee can get pricey.
If you’re reluctant to go down the DIY route, there are also many excellent ghee products available for purchase.
'its anti-inflammatory, digestive, and therapeutic properties'
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