How to make Ghee
Ghee keeps indefinitely without refrigeration because the elements which cause butter to spoil have been removed. Just remember to keep it covered and free from water and other contaminants.
Ghee is made by cooking butter. It is important to use unsalted butter – Sainsburys variety works well as does Country Life, but Lurpak does not – you may need to experiment.
It is convenient to make several pounds at one time (8 packets works well) but in the beginning you may wish to start with just one pound.
Place the butter in a heavy saucepan. Melt the butter and continue cooking over a medium heat so that the butter boils. After five minutes, turn it down to a lively simmer.
Foam will rise to the surface but this should not be skimmed off. After about 15 – 20 minutes the foam will have settled to the bottom where it will begin to form a sticky ‘cake’.
At this point the ghee must be watched very carefully to avoid burning. When the ghee begins to boil silently, with only a trace of air bubbles on the surface, it is done. Usually it has become a golden, clear liquid, with a second foam appearning on top. Allow to cool a little and then pour it carefully through a strainer, lined with a piece of kitchen paper, into clean jars. Place lids on only after it has cooled completely, when it will have solidified