Ghee

Ghee is heated for longer than other types of clarified butter, which contributes to a stronger and nuttier flavor, as well as a darker hue. Ghee has a higher burning point than standard clarified butter, which means it is ideal for frying or sautéing foods.

Check video recipe:

Method:

• A person can make ghee at home using regular unsalted butter.
• Melt the butter slowly and skim off the solids that gather on the surface.
• Continue to cook the butter until all the milk solids have sunk to the bottom and the liquid is clear
• Your Ghee (clarified butter.) is ready to use.

Continue to cook for a few more minutes until the milk solids at the bottom of the pan turn brown. The cooked milk solids give the ghee its flavor and color. Sieve the liquid into a jar or bottle and let it cool and solidify. Love, Ankit.

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