How to have shelf stable butter

It’s considered “rebel canning” to can butter, meaning there hasn’t been a safe way for butter to be canned that has been tested.
However, when you make Ghee, it becomes shelf stable without the need to be canned. So, it’s something anyone can do and without special equipment.
To start, make sure you use unsalted butter. I’ve never actually done it with salted butter, but I’ve heard that the salt can be more pronounced during the process. . .? Either way, I like to control the salt content in my food so unsalted works just fine for me.

What is ghee?

Ghee is also called clarified butter. Its butter made from cows’ milk without the milk fats and water. Taking the water and the milk fats out is how you make it shelf stable.

The taste is similar to butter, only more flavorful.

How do you use Ghee?

I’ve used in ghee when making cake, muffins, bread, frying eggs and when I cook dinner. Basically, however you use butter, you can use ghee.

The texture is softer than butter.

If a recipe calls for a tablespoon of butter, you would use a tablespoon of ghee.

Supplies needed:

Since you don’t need to can ghee, the supplies needed are pretty minimal and most homes have everything needed.

  • Unsalted butter
  • Pot
  • Wood spoon
  • Bowl
  • Mason jars with lids
  • Funnel
  • Cheesecloth

How to make shelf stable butter a.k.a. ghee.

You’re going to start by melting the butter on your stove.

Low and Slow.
Keep the heat low and slowly melt the butter, stirring often.

Once it’s melted, keep on waiting and stirring. The milkfat will foam on the top.

Soon, the milk fats will sink to the bottom.

Keep going.

Soon, it will start looking clear, like olive oil looking clear.
That’s what we are looking for.

You’re going to want to strain it. I use a couple layers of cheesecloth. I’ll pour my melted butter into a bowl covered in cheesecloth. The cheesecloth will catch the milk fats.

Once you remove the cheesecloth (and milk fats) you’re left with clear ghee.
It’s so pretty!

Now you can add that to clean, sanitized jars. Put a lid on it and it should be shelf stable for years and years. If there are any fats or water left in the jar, it could spoil the ghee over time.

Be sure to go slow with the process and don’t rush anything. It’s so worth it!

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