Easy Homemade Ghee

I have used 4 pounds unsalted butter (8 cups) and obtained 5 cups of Ghee. Ghee is so easy to make therefore  I will never buy it again!


Cook Time 15 minutes
Servings 5
Author LDS's Mom


  • 4 lbs (16 sticks) unsalted butter
  • 2 to 3 tbsp water


  1. Place butter in a large saucepan over medium high heat.
  2. Let the butter melt, stirring it occasionally.
  3. Once the melted butter is boiling, reduce the heat to medium low and let simmer. You will notice a white foam forming.
  4. Keep stirring from time to time so that the butter will cook evenly.
  5. Once the color of the melted butter starts to change from yellow to golden brown and you notice a brown milk solid condensate at the bottom of the pan, at this step the ghee is ready.
  6. Sprinkle the water to obtain a ghee with a grainy texture. Let boil for about 2 minutes.
  7. Strain the ghee immediately using a mesh strainer.
  8. Let cool and store in airtight container.

Recipe Notes

 Notice that the ghee will solidify in a couple of hours.

🇲🇽 The Classic Caesar Salad

This Salad is made of Romaine lettuce and croutons, dressed in Caesar salad dressing and garnished with grated Parmesan cheese. Caesar salad was named after Caesar Cardini , the Italian immigrant who operated restaurants in Mexico and the USA. In this recipe, I  have used my  homemade crispy garlic croutons, please check recipe here:


Course Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author LDS’s Mom


  • 3 Romaine lettuce hearts
  • 2 cups Croutons (Please check my Homemade croutons link above)
  • Parmesan cheese for serving

Caesar salad dressing

  • 3 anchovy fillets
  • 3 tbsp lemon juice
  • 1 clove garlic, finely minced
  • 1/2 tsp Dijon mustard
  • 1 tbsp grated Parmesan cheese plus more for serving
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 to 2 tbsp water


  1. Chop the anchovies and mix it with garlic and salt. Make a paste by using the side of a knife blade.
  2. Place the garlic anchovy paste in a bowl.
  3. Add Mayonnaise, olive oil, lemon juice, mustard, and mix well.
  4. Add the Parmesan and mix again then season with salt and pepper.
  5. Finally add the water 1 tablespoon at the time and mix well. The dressing should be thick and pourable. Set aside.
  6. Separate the leaves of the Romaine hearts, wash and dry them, then chop them roughly.

  7. Place the cut Romaine lettuce in a large bowl, add croutons and pour few tablespoons of the dressing (you may not use all of it).
  8. Use your hands to gently toss lettuce, croutons and dressing.
  9. Grate Parmesan cheese on top.
  10. Enjoy.

Recipe Notes

The cook time in this recipe refers to the cook time of the croutons.