500 g of the best quality unsalted butter you can get your hands on
Cut your butter into roughly one inch by one inch squares. This will help your butter melt faster and more evenly. Set your butter to melt over medium heat, stirring it gently from time to time. Pretty soon, you’ll see a thick, white foam start to form at the surface. At this point, your butter will be bright yellow and opaque.
Keep stirring until your butter starts to simmer, at which point you’ll want to turn the heat down to medium-low. For the next 5 minutes or so, you won’t be doing much stirring. Just let the butter simmer and watch the bubbles emerge from that thick foam, increasing in size and number.
As the bubbling increases, you’ll notice that the foam will become thinner and the bubbles will become bigger and clearer.
Soon, the milk solids will start to curdle and attach the sides of the pan. That is completely normal and desirable.
Just scrape the sides of the pan from time to time to help those milk solids sink to the bottom. As the milk solids sink to the bottom, you will notice that your butter is beginning to clear up. It will get more and more translucent, the bubbles will get larger and the foam will eventually completely disappear. Your butter will start to take a nice golden coloration as the milk solids, which are now at the bottom, begin to brown. Keep a close eye on your butter and keep stirring, scraping the sides and bottom so the milk solids don’t attach to the pan and burn. Eventually, the bubbles will start to get much bigger; means we’re almost there, so watch really closely now! We’re waiting for the butter to start foaming a second time. When that happens, it’ll be the indication that your ghee is ready to be strained. As soon as your butter starts foaming for a second time, take it off the heat and let that foam settle for a few seconds. Line your sieve with several layers of cheesecloth and set that over a large bowl, preferably one that is equipped with a pouring spout, and then pour your ghee right in. Transfer your beautiful filtered ghee into a glass jar (you can discard the milk solids that got left behind in the sieve). Cover your jar loosely and let your precious ghee set for several hours at room temperature. This generally takes a full day, if not more… I know, be patient!
Your ghee will keep in the pantry (no need to refrigerate) for up to several months.
Recipe posted by: Amanda Conradie