MAKING GHEE/CLARIFIED BUTTER FROM BUTTER

The process of preparing ghee, traditional clarified butter involves removing water through evaporation and separating fat (clarified butter) from the milk solids. The production of ghee includes simmering the butter along with the milk solids so that they caramalise, which makes it nutty-tasting and aromatic.
Requirements

• Good quality butter
• Thick bottomed sauce pan
• spoon to stir
• salt/spices (optional)
• Mesh/sieve

Time - 10 minutes
Method

• Place butter in a thick bottomed sauce pan and simmer the butter with periodic stirring to avoid burning of milk solids that stick to the bottom.

• Butter starts melting and presents a foamy appearance. This slowly turns frothy and becomes clear , caramalised milk solids settle at the bottom of the pan. Ghee is filtered into a clean, dry container and allowed to solidify. In India salt/beetle leaf/fenugreek etc. are added depending on the practice in the region to get aroma and texture.