Clarified butter ghee

INGREDIENTS:
500 g butter

PREPARATION:
Put the butter in a heavy-bottomed pot and melt it. Once it is half way melted lower the heat to the lowest possible setting (in my case 2 out of 9) and cook for at least half an hour. The time required for clarifying depends on the quantity of the butter. For 1 kg of butter it takes at least 1 hour, for 500 g it is at least half an hour.
Once the whole butter has melted it will start forming white foam.

Clarified butter ghee

Use a spoon to skim off the top foam. You’ll need to repeat this a few times. This way the butter will begin to clarify.

Clarified butter ghee

Remove all the foam and leave the butter to clarify.

Clarified butter ghee

Strain it through a cheesecloth and into a clean and dry jar.

Clarified butter ghee

You may notice some sediment having formed at the bottom of the pot. It is normal and is a part of the clarifying process.

Clarified butter ghee

Leave it to cool down.

Clarified butter ghee

You can store the ghee for a long time in a closed jar. It can be used for all kinds of cooking because it doesn’t burn even when fried at a high temperature. You can get about 380-400 g of ghee from 500 g butter, depending on its quality.

Clarified butter ghee