Ghee is the preferred choice of fat in cooking many curries and other dishes. It is believed to have many beneficial properties compared to other cooking oils and fats. Making ghee at home is a simple and easy process and the rewards are absolutely worth it.
Place the butter in the skillet over medium-low heat and watch it melt slowly. Depending on the water content of butter it may splatter a little (the deep pot helps in containing the splatters).
Let the melted butter simmer over low to medium low heat for about 15 to 20 minutes. Stir every few minutes to prevent the solids from s ticking to the sides. Skim off the foam if excessive. Otherwise continue to simmer, stirring occasionally. As it cooks the bits of solids begin to congeal and settle on the bottom of the pan.
Slowly the white foam on top gets replaced by clear bubbles and the solids in the bottom turns golden brown. Keep the heat on low a t this point as it can easily overheat and burn. As soon as the liquid is clear and the milk fats at the bottom is light brown, take off the heat.
Let it cool a little before straining into the containers. The residual heat in the ghee will keep the solids cooking after it is taken off the heat.
Strain using several layers of chees cloth set on a mesh strainer or using a muslin cloth.
The more butter is used to make ghee the longer the cooking time is .
Use only clean dry spoons to scoop ghee. Moisture will interfere with its shelf life.
From 1 lb of butter you get about 1 C ghee.
Use a wide bottomed pan so that the spoon can reach all sides to dislodge the milk solids stuck to the sides.
Use a deep pan so the splatters and foam are contained.
For detailed instructions go to https://oventales.com/how-to-make-ghee/ .