How to prepare Ghee(Neyyi)

Description :

Ghee (Clarified Butter) is a semi-liquid form of Butter that has the milk solids and water removed by following a special heating and straining process. Stays fresh up to 6 months and dos not need refrigeration. Takes about an hour (approx) for the entire process.

Ingredients :

Unsalted butter-2 lb



Preparation Method :

Clip 1. Heat 2 pounds of Unsalted butter (2 boxes or 8 sticks) in a sauce pan over medium high heat. When it melts completely, you should see a thick frothy liquid bubbling vigorously. (First 10 minutes)

Clip 2. & Clip 3. Bring the whole thing to a boil and reduce to medium flame and simmer. (Next 15 minutes)

Clip 4. Continue to simmer uncovered and you will see the milk solids slowly separating forming a thin white foam on top. (Next 15 minutes)

Clip 5. Caution at this stage, let it simmer on low flame and gradually the milk solids settle to the bottom and colour changes to golden. Switch off at this stage, do not wait any longer, it will burn the milk solids the spoils the whole thing. (Next 5 minutes)

Clip 6. Leave it undisturbed and remaining milk solids settle to the bottom of the pan, leaving a clear liquid called Ghee (Clarified butter). (Last 5 minutes)

Clip 7. Pour into a heat proof container through a fine mesh strainer. Store it in air-tight bottle and keep it moisture free. At this stage it might look clear , but after sometime it will solidify. (Another 10 minutes)