Making Ghee (Clarified Butter) - From Butter

Indian Cuisine use Ghee in nearly every dish from savory Pulao/Biryanis to sweet Mithayis. 

Traditionally in India Ghee is made from Cow's milk. Ghee has always been a sacred and celebrated symbol of auspiciousness, nourishment and healing; especially in the daily rituals of cooking and worship. It is thought of free from all impurities, milk residues(Lactose free), and moisture(high shelf life).

                                          

My mum makes Ghee from full cream that she carefully stores for days.  But here in US we don't cream when we heat the milk . So now I make Ghee at home from Unsalted butter which is quick and easy.

I get unsalted butter from Costco...no one can beat Costco for their prices n quality.

Ghee is clarified butter. and there is some difference between the two.

Here's the process I use the make Ghee.

1. Get Unsalted Butter bricks. Use as many sticks you want to use at one time. I usually use 8- 12 sticks at one time.

2. Heat the sticks on medium flame in a big kadhai/pot

3. Once melted, the butter will start frothing.

4. The butter will start clearing after few minutes. You'll hear some crackling sound(That's the moisture evaporating). Keep stirring with wooden spoon.

5. When all the butter is cleared off and you can see residue in the bottom of kadhai, you can turn off the gas. Ghee is ready!

6. Let the Ghee to get cool down a bit(Say for 10- 15 min ). Use a fine mesh strainer to strain the ghee to a glass/ steel container. It will turn a beautiful yellowish/creamish shade once cooled.

P.S. ~ 1. Add a little salt to help the residue to settle down. But as I keep the same ghee to light the diyas I don't add Salt. 

          2.You can also use salted butter to make Ghee. It will be lil salty but not that much. Also it will crackle a bit more when heated.