Unsalted butter and a heavy bottomed pan
1) Add butter to the pan and bring it to a boil at medium to high heat.
2) Then turn the heat on low and leave the butter on till it starts forming a foam like top layer. do not stir too often but make sure it does not stick to the bottom as well.
3) After a while, when ghee is almost done little light brown solid butter masses will start forming at the bottom. I call these ghee residue. B
4) A nutty ghee-like aroma can also be noticed and at this time a second layer of foam should have also formed.
5) Take the foam layer of lightly without getting too much of the ghee off.
6) Drain the ghee in a bottle with a cloth or strainer to separate the residue from the ghee.
7) Store in a container at room temperature
Making ghee for the first time can be tricky. My first time wasn't that great, but slowly you get the hang of it when you start recognizing the aroma and knowing its ready! Its full blown fat but it sure is yummy!
Published in the All Else category.
A Note to Remember: Good cooking is more about using the right ratios than using the right quantities. Each hand its own dish! Eat away!