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HOMEMADE DESI GHEE

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Ingerdients:

1: 500g (1 lb) unsalted butter

2: Some muslin, cheesecloth or paper coffee filters and a sieve

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Recipe:

1: Cut the butter into pieces and melt gently in a pan.

2: Once the butter has melted, allow it to simmer gently for 30-45 minutes. DO NOT STIR!

3: Skim the scum off the surface from time to time.

4: Some solids should be visible on the bottom of the pan after about 30-45 minutes. When the smell becomes nutty or toffee-like, turn off the heat and allow the pan to cool slightly.

5: Filter using your chosen medium into a clean, dry airtight jar.

NOTE: The final liquid should be amber and golden and smell a bit like toffee. Ghee will keep for months without refrigeration and even longer if solidified in the fridge.

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