2 bars of 454 grams Unsalted Butter
Take a heavy bottomed saucepan and heat it over med-low heat with the butter. Make sure to keep the heat medium and let it melt slowly
until completely melted. This is at around 5-6 minutes.
Once the butter’s melted, you will find the fat separating from the milk solids.
It will start foaming and bubbling. At this point, lower the heat. You don't want it to burn.
The bubbles with gradually get smaller and smaller,water gradually cooking off.
Soon there will be less bubbles and more foam. You will also find some of the solids clinging to the sides of the pan. The milk solids will start to brown.
You know the ghee is ready when the bubbling and foaming ceases, the milk solids turn light brown and fall to the bottom of the pan and the Ghee itself is golden in color. Remove from heat and let it cool.
Filter this into a clean container to get the clear liquid.
Your browned bits you can use with wheat flour and make partha or chori.
Your home made ghee is ready. Save it and use it for every day & Enjoy!!!
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