Clarified Butter Recipe, also know as Ghee

Ingredients:
500 grams unsalted butter

Instructions:
1 - Melt the Butter:
Place the butter in a small, heavy-bottomed saucepan.
Heat the butter over low heat, allowing it to melt slowly without stirring.

2 - Separate the Layers:
As the butter melts, it will separate into three layers:
The top layer will be a white, foamy layer of milk solids.
The middle layer will be the clear, golden clarified butter.
The bottom layer will be the denser milk solids and water.

3 - Skim Off the Foam:
Once the butter is fully melted, use a spoon to gently skim off the foamy layer on top. Be careful not to disturb the layers too much.

4 - Strain the Butter:
Set a fine-mesh strainer or cheesecloth over a clean, heatproof container (like a glass jar or bowl).
Slowly pour the clear, golden liquid (the clarified butter) through the strainer, leaving behind the milk solids and water at the bottom of the pan.

5 - Store and Use:
Let the clarified butter cool to room temperature, then store it in an airtight container.
It can be kept at room temperature for a few weeks or refrigerated for up to several months.

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[arushi]

It's Ghee and used in india❤ from ancient times