You need –
- Unsalted butter ( use the good quality butter)
In a heavy bottom pan place the butter and gently melt the butter over medium low flame. Please make sure not to over heat otherwise the butter will start to brown. With a wooden spoon gently stir.
Once the butter is completely melted it will start bubble up. Continue to boil the butter until the milk protein start to separate. This takes about 15-18 minutes. Keep a close watch to ensure that it does not burn.
- Keep the heat on low while melting and boiling the butter, else the butter can brown/burn if over heated.
- Store the ghee/clarified butter in dry and clean jar.
- Ghee/clarified butter can be stored at room temperature does not have to be refrigerated.