Traditional Butter & Ghee

Source: Heavy cream (raw or minimally pasteurized) | Yield: ~1 cup butter or ¾ cup ghee per quart of cream

Ingredients

• 1 quart heavy cream (raw or minimally pasteurized)
• Sea salt (for salted butter, optional)

Instructions — Butter

1. Pour cream into a stand mixer bowl or a large mason jar.
2. Beat (or shake) vigorously past the whipped cream stage — continue until the fat separates into pale yellow curds and a watery liquid (buttermilk).
3. Drain off the buttermilk (save it for baking or fermentation).
4. Rinse the butter curds repeatedly in ice-cold water, kneading with clean hands, until the water runs completely clear. This removes residual milk proteins that would cause spoilage.
5. Add sea salt to taste. Store refrigerated for up to 3 weeks, or freeze for 6 months.

Instructions — Ghee (Clarified Butter)

1. Melt the freshly made butter in a heavy saucepan over the lowest possible heat.
2. Simmer gently — do not stir — until all water bubbles away and the milk solids sink to the bottom, turning golden brown (20–30 minutes).
3. Strain the clear golden fat through cheesecloth into a sterilized glass jar.
4. Ghee is shelf-stable at room temperature for up to 3 months.

Therapeutic Use

Ghee is 100% pure butterfat — casein-free, lactose-free, and shelf-stable. It is the premier fat for extracting curcumin from turmeric and for high-heat cooking. Rich in fat-soluble vitamins A, D, E, and K2 (especially from grass-fed cream).