Heavy bottomed, large sauce pan
A spoon to stir
Soup/Tea Sieve
Cheesecloth
Notes
A stick of butter yields about 1/2 cup of ghee. You can make as much as you want, adjusting the boiling time in the recipe.
Any kind of spices or dried herbs can be mixed in to make add a robust flavor.
You can alternatively add whole spices during boiling for a mellowed down flavor.
Method
Place the unsalted butter in the saucepan over medium heat. Let the butter melt for 5 minutes. Once melted, you will observe a foam on the top.
This takes about 5-7 minutes on. Immediately reduce the heat to low.
As the butter melts,it slowly begins to boil. Do not cover the saucepan.
The solids settle to the bottom, while a thicker layer of oil forms in the center, the foamy layer on top begins to settle.
You will hear a spluttering sound while the butter boils away.
Slowly, the boiling process will reduce considerably and you will see a middle layer having a clear, golden brown appearance.
This can take up to an hour. This is the ghee. Carefully spoon off the top layer of scum, making sure not to disturb the layer of solids on the bottom.
Line your sieve with cheesecloth, then strain off the ghee into air-tight canisters. Discard the solids at the bottom.
Homemade ghee can be stored at room temperature during winter months for upto 1-2 months, keep it refrigerated during summers.
