Recipe by Ashney Rebello @ashneys_kitchen
I am sharing my process how I made it..
For the best results... use the best ingredients possible by using unsalted, organic, grass-fed butter.
👉Add about 2 pounds of butter to a pot and cook on low heat.
👉Once the butter is melted and it starts to simmer, you’ll notice the ghee separates into three layers. Foam forms on the top and it’ll sputter a bit..
👉Remove that off with a spoon (you’ll have to do this many times).
👉As the ghee continues to cook, that foam turns in clear bubbles and the middle layer becomes translucent.
👉You should also start to see the milk solids sticking to the bottom of the pot.
👉After 25-30 minutes, your ghee should be done.
👉Turn off the heat and let it cool then strain it into a glass storage container.
👉The ghee will turn thick and light yellow as it cools.
👉You can use it for 2 months...