Ghee also known as clarified butter is made by boiling butter and removing the residue. It has a long shelf-life if kept in an airtight container. The texture, color and taste of ghee depend on the quality of the butter used. As mentioned in an earlier post of Homemade Butter , I make butter at home. Some of it I keep for daily usage, and the rest is used up to make ghee as it is widely used in Pakistani cuisine.
1) Take 500 gm of unsalted butter and put it in a heavy bottomed medium sized pan.
2) Place the pot on medium heat and let the butter melt, turn down the heat to low, make sure to let the butter simmer gently. Remember to stir it every once in a while.
3) First you will see the boiling butter will foam to the top, and then gradually the milk solids settles at the bottom, the foam subsides and the clear transparent ghee will start to float on top. This will take about 30 minutes.
4) Once the ghee is ready, turn off the flame. Let it cool down then strain it into a clean dry container.