Step-by-Step Ghee Preparation
Gather the Ingredients:
Start with unsalted (sweet) butter sticks. For making ghee, 2 lbs. of butter is generally sufficient to fill one coconut for rituals or other purposes.
Melting the Butter:
Place all the butter sticks in a stainless-steel pot or pan. Stainless steel is preferred because it evenly distributes heat and prevents the ghee from burning.
Heat the butter on medium heat, allowing it to melt slowly. Stir frequently using a long-handled spoon to prevent the butter from sticking to the bottom or sides of the pan. Be cautious to avoid burning your hands, as the butter will get quite hot during this process.
Boiling the Butter:
Once the butter melts completely, it will begin to boil. At this stage, the water in the butter starts evaporating.
As the butter begins to boil, reduce the heat to low. If the heat is too high, the ghee may burn, and you risk losing the delicate golden-brown color that signifies perfectly cooked ghee.
Clarifying the Butter:
As the water evaporates, the butter will start to change its appearance. The liquid will turn into a light golden-brown color, indicating that the water has mostly boiled off and the milk solids are separating from the ghee.
Avoid stirring the bottom of the pot, as the residue (milk solids) will settle there. These solids will brown and provide a nutty flavor to the ghee, but stirring them can cloud the clarity of your ghee.
Removing from Heat:
Once you notice the water has completely evaporated and the ghee has turned a golden color, remove the pot from heat.
To prevent the ghee from continuing to cook and possibly burning, quickly place the pot in a sink filled with cold water. This step cools down the pot immediately, stopping the cooking process and preserving the desired golden-brown color of the ghee.
Cooling and Storing:
Let the ghee cool slightly before straining it through a fine mesh sieve or cheesecloth to remove the browned milk solids at the bottom. Store the strained ghee in a clean, airtight container.
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