Ghee is essentially is clarified butter that has its origin in South Asia and has made it’s way to East African Countries and other parts of the world Making ghee is a simple and easy process. All you need is patience, saucepan, cheese cloth – to drain any leftover butter residue The butter is brought to simmer and left to cook for a prolong amount of time. During which it turns into a light golden color.
Am sure you are thinking why the heck should I go through all this? Let me give you a few reasons why it is worth it making it .
Place butter in a medium sauce-pan and melt completely on low heat.
Foam will settle at the top, scoop it out or wait to do it later.
Continue melting on low heat for about 10 -15 minutes
When you see nice toasty brown bits at the bottom of the sauce-pan it is time to remove form the heat.
Pass it through a cheese cloth or sieve .
Remove any foam from the top . Store at room temperature for up to 6 months or more. Enjoy!
