The butter available in stores consists of 80% butterfat, 18% water and 2 % protein solids. When the butter is cooked, the water it contains will boil off and the protein solids separate from the butterfat.
Unsalted butter makes the best ghee. It is easy to make at home and it is much more economical. Unlike butter ghee does not require refrigeration. So you can even prepare this in large batches depending on the consumption, especially in the families with kids. One thing is for sure that no cooking oil can match ghee for its pleasant taste and ease of digestion.
Cut the unsalted butter into large chunks and melt it over a moderate heat in a heavy bottomed pan and cook slowly.
Stir occasionally until the butter melts completely to ensure that it does not brown. Bring the melted butter to boil. Slowly the butter becomes frothy.
Turn off the heat and filter the ghee into a clean dry container and allow it cool completely without closing the lid.
Solids at the bottom
Solids looks like this
No need to throw the sediments. You can mix this with atta flour while making rotis.
Enjoy the delightful, slightly nutty flavoured ghee which is perfect to prepare Indian sweets. Not only that you can add this to spicy chutneys.