How To Prepare Ghee Recipes

Steps:

• Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
• Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.

Steps:

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

Steps:

• Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
• Allow the oil (ghee) to separate from the milk solids.
• Periodically remove the foam that accumulates at the top.
• When the oil is clear in color, the ghee is done.
• Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
• Cover the jar and store at room temperature.