Procedure |
Use 500 g butter; this will
yield about 350-400 g ghee. Put the butter in a deep saucepan,
place it on the stove and bring it to a gentle boil. Keep it at
a medium to low temperature and boil the liquid butter for 15-20
minutes. The butter will bubble audibly as the water evaporates
(however, once all the water has evaporated, the sound will cease). |
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At this stage a layer of
scum will rise to the surface, the salt will settle to the bottom, and
the clarified butter will settle in the middle. Place a steel,
enamel, or glass container on a flat surface nearby. Remove the
ghee from the heat and blow the scum to one side of the saucepan. |
|
Pour the clarified butter
into the container, leaving the salt at the bottom of the
saucepan. The ghee should be crystal-clear. Cool and
store. |
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