Homemade ghee

Ingredients:

1 pound cream butter (salted or unsalted)

Dry glass jar

Cheese cloth to strain

Recipe:

1. I usually find on internet that people specify to use only unsalted sweet cream butter for ghee preparation. I decided to try the salted butter to see why not? I actually did not find any difference in the taste and shelf life of ghee made from either salted or unsalted butter. The valid concern is the salt in the salted butter and what I found was all the salt in the butter actually settles down with the milk solids leaving the pure non salty ghee. It is completely your choice which butter you would like to use.

2. Melt the butter sticks in a large pot, high enough to hold the ghee if it boils over. Make sure it does NOT boil over that is dangerous and it just tells you have over cooked it and also that you were not constantly stirring the ghee and not closely attentive while cooking. **Please cook ghee only when you have dedicated 10-15 minutes of time to keep a close eye on the pot.**

3. Pretty soon a foam layer starts forming at the top. Keep stirring every few minutes.

4. Cook till the foam layer completely disappears on its own and underneath milk solids start to separate. If you stir the whole ghee the solids would not stick to the bottom of the pan. If you just stir the top the solids stick to the bottom of the pot as below.

5. Once the foam layer disappears and brown milk solids develop the ghee is ready. The color is more brown of the solids at the bottom with salted butter and much lighter for unsalted butter. Strain the completely cooled ghee using the cheese cloth into a clean and airtight glass jar.

6. The brown milk solids at the bottom and pure yellow ghee. The milk solids have stick to the pan bottom when the ghee is not stirred while cooking. With constant stirring of the ghee the solids remain suspended in the ghee. 

7. Use over warm rotis, rice, to make sweets and as desired.