Love the stuff. Love the high smoke point & buttery taste. Might be one of my favorite cooking fats.
It’s expensive in supermarkets here, like over $20 for an 8 ounce jar. Maybe cheaper in Indian shops?
love the stuff. i get it on amazon for $29 for 32 ounces — in a glass jar.
I shoulda checked our Sam’s before I bought a new jar at the Turkish market 
$19.98 for 54oz.
Yes - go to an Indian supermarket close to you and it will much cheaper. In Berkeley it could be Bombay Spice House or if you drive down to Hayward, Fremont you will have much more selection
That’s a great deal.
Right? I’ll try to keep that in mind for when my brand new jar is empty 
I’m almost tempted to go to Sam’s club but it’s way out of the way and no membership and it will be year before I go.
I’ll try the grocery shop at Vik’s Chaat House, which I go by regularly.
ghee is really easy to make at home.
In summary:
- Place butter in a heavy-bottomed pan.
- Melt over medium-low heat.
- When the whey floats to the top, skim it off. Reserve or compost.
- When the milk fat sinks to the bottom and the butter turns clear, you’ve made clarified butter.
- When the milk fats brown and become fragrant, you’ve made ghee.
- Allow to cool slightly and strain through cheesecloth into a very clean jar.
- Store at room temperature.
Cheaper to buy it, though. Like yogurt.
the Grocery Outlet’s usually have it (at least in CA) for about 40% of the typical price.
In the giant jar at Sam’s club, yes; but if butter is $4/lb and you get a 75% yield, a pound of homemade ghee is only $5.33, far below the Amazon or Costco prices above ($14.50 & 11.25/lb). You can use more expensive butter, get lower yield and still save money (assuming your time and effort are free).
The Costco ghee is organic and grass fed. It would be even more expensive to make your own ghee with organic grass fed butter. In theory you could save making your own but that’s a lot of work.
(they are not!)
some folks find value/worth in DIY beyond any monetary aspects. i’ve been making ghee at home for 30 years or more… it’s something i like doing.
I do love an unnecessary project, but so far I’ve limited myself to making mustard from the seeds my plants produced, and - just this week! - violet syrup from flowers harvested in the yard. I pick my battles.
