Ghee is a must keep ingredient in any Indian Kitchen , its considered sacred by people who follow Hinduism or Sanatana Dharma ,which is the dominant religion of India.
addition of the same in any sweet or savory dishes makes it extra ordinarily tasty.
My mother used to make this from the cream she takes from fresh boiled milk, main intention was to reduce that whole milk which we get from our milkman , into a low fat milk and an other benefit is the making of fresh Ghee at home.
Since we opt for the low fat milk which we get here, and no boiling is required for the same, making Ghee from milk is not that easy, hence using unsalted butter, makes the process easier and also cheap , when compared to that expensive ghee which we buy from the stores.
Ghee is best for cooking than Butter as it has a higher smoke point and hence doesn’t get burnt when exposed to high temperature.
Unsalted Butter – 1 pound
* Melt the butter in a thick bottom pan and keep the heat to medium -low , do not cover the pan.
* The butter will melt first , then it starts to foam with sizzling sound , do stir in between keeping the heat in medium to low.
* It slowly turns to a golden color , do keep a close watch as it may get burned easily , wait till the ghee is clear and the bottom of the pan is visible. Takes almost 15 to 20 minutes in low heat , switch off the heat when that sizzling sound of melting butter stops.
* May sprinkle few drops of water (not more than a tsp of water) while the ghee is hot , then the foam slowly gets away.
Do this carefully as the water splatters when sprinkled to that hot ghee.(This step is optional , as the foam will be removed when its strained later)
* Wait till it cools and pour it through a fine sieve to a dry container (Preferably a glass container). Discard the brown milk solids which will be seen at the bottom of the pan.
* Ghee does not need refrigeration up to 1 month, if kept air tight and not touched with any wet spoon.
One pound of unsalted butter gave a little less than 1 pound of Ghee.