By Niveen Rajabdeen, Ananda Wellness
> 250gms organic unsalted butter
> 1⁄4 teaspoon salt (optional)
> Heavy bottomed pan
> Tablespoon to stir
> Tea strainer
> Glass container (make sure that it is completely dry)
- Cut the butter into chunks and place pan on medium to high heat, allowing all chunks to melt.
2. When melted, turn heat down to low and stir slowly for a minute or two (to prevent it from burning).
3. Stop stirring and allow mixture to boil, watching for a light foam and bubbles to appear.
4. Gently skim the surface to remove some of the foam and occasionally run spoon through mixture to avoid burning.
5. After about 4-5 minutes the mixture will separate into 3 distinct layers – the milk solids at the bottom, a clear honey coloured liquid in the middle and a foamy layer on top
6. Move the foam aside or remove to check if the milk solids are visible and at this point, clear bubbles should start to form on top and gradually turn into more foam
7. Turn off the heat and gently skim to remove as much foam as possible
8. Allow to cool for a further 5 minutes and then gently pour through strainer into container
9. Remove any last bits of foam from strained mixture and leave to cool for a further 15 – 20 minutes
10.Optional: Stir in salt once cooled to act as a preservative
Makes about 200g of ghee and keeps for up to 5-6 months in the fridge and about 1 month out of fridge.
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