- Good quality butter
- Thick bottomed sauce pan
- spoon to stir
- salt/spices (optional)
- 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.