To begin making homemade ghee or clarified butter, first dice the butter into cubes so it melts faster when heated

Place the chopped butter in a heavy bottomed saucepan, on a medium heat

Begin to melt the butter and keep stirring occasionally until the butter melts completely

Once the butter has melted completely and has been simmered for about 5 minutes or more on medium heat you will notice that the melted butter starts to foam and boil

At this stage when you move the foam away, the liquid beneath is is still a solid yellow and not a clear liquid

This is an indication that the butter has to simmer for a longer time

Turn the heat to low and continue to simmer the butter

After a few more minutes of simmering you will notice that the colour of the liquid below the foam will begin to turn clear

At this stage the butter will foam again, and this indicates that the ghee is beginning to get ready

Turn off the heat and allow the foam to settle down

You will notice the clear golden brown liquid

You will also notice that the milk solids have separated and have settled in the bottom of the pan

Allow the ghee to cool slightly and then strain the ghee into a clean, dry jar

The ghee can stored at room temperature for about 2 months

Use the fresh homemade ghee to temper Dals, Vegetables, when making Parathas or even for Indian Halwa Recipe

You can also add a dollop of ghee to Steamed Rice or a Hot Phulka