Home made Clarified Butter

Clarified Butter or also known as ghee is prepared by melting unsalted butter in low heat, filtering and discarding the milk solids. It is primarily used in Indian Cuisine as a substitute for Oil, It has high smoking point and stays for months without refrigeration, if stored in an air tight container.

Ghee is so flavourful and I love the way it fills every corner of the house with its divine aroma while making it or using it in cooking:)
It also has excellent health benefits and it's widely used in Indian traditional medicines, along with herbs.

Benefits are:

• Can help relieve ulcers


• Easy digestion


• Can be used as a topical treatment for blisters, burns and cuts


• Reduces inflammation, internally and externally


• Helps improve the texture of the hair

Ingredients: Unsalted Butter - 1 pack (at room temperature)

Preparation:

1. Heat the heavy bottom pan, add the butter and heat in low-medium heat. Don't cover the pan. Don't Stir it.
2. Allow the butter to melt completely until it turns in to Golden liquid and stars boiling.
3. While boiling, a layer of foam may appear and gradually decreases, the milk-solid particles will settle down in the bottom layer of the pot. Continue heating in the same heat or simmer it for 10 mins
4. When the Ghee becomes transparent golden liquid with less foam on the surface, Its ready.
5. Over heating the ghee will turn in to dark brown.
6. Transfer the ghee while its hot or warm to clean jar using the cheese cloth or steel tea strainer.
7. Discard the Milk-solid layer at the bottom of the pot.
8. At room temperature it becomes semi-solid. When its cold, it becomes solid.