Ghee

How to Prepare

1. Place 5 kg of unsalted butter in a heavy-bottomed pan over low heat.
2. Allow the butter to melt slowly, stirring occasionally to prevent sticking.
3. Once melted, increase the heat to medium and let it simmer. Foam will form on the surface.
4. Continue simmering for 30-40 minutes, stirring occasionally. The foam will subside, and milk solids will settle at the bottom, turning golden brown.
5. Watch for a nutty aroma and a clear golden liquid. Be careful not to burn the solids.
6. Remove from heat and let it cool slightly for 5 minutes.
7. Strain the liquid through a cheesecloth or fine strainer into a heat-resistant container, leaving the milk solids behind.
8. Allow the ghee to cool completely before sealing the container.