A simple recipe for making your own ghee at home.
|4||lb||organic unsalted butter|
This recipe will wield approximately 1.5 kg of ghee. Store ghee in a glass jar. Preferably always store ghee in a cool place with a tightly sealed lid. Never refrigerate ghee or allow moisture to come into contact with the finished product, as this will spoil the ghee.
In a large heavy pot or saucepan, melt the butter over med-high heat stirring occasionally until the the butter comes to a boil. When the surface of the melted butter is covered in a frothy white foam, reduce the heat to a very low simmer. Continue to cook the butter until golden brown crumbs appear at the bottom of the pan. This may take some time (30-45 minutes) to properly evaporate all the water. Turn the heat off and let it cool for a few minutes. Over a large bowl, place a fine strainer and poor the ghee though the strainer to collect any of the golden crumbs that have collected at the bottom of the cooking vessel. Once the ghee is strained, it is ready for personal use. Enjoy!