GHEE / Clarified butter

If you follow this method, Ghee is not difficult to prepare.
I have taught all my cookery students how to make ghee and they
have all told me they have succeeded in making good ghee after few failures.
So dont give up!

To make Ghee you need to buy the pure butter (in Dutch: roomboter).

Here we go:


Take a heavy pan and simmer the butter on a low flame for 10 to 15 minutes.

At some time you will have to almost close the pan with its lid to avoid the spluttering of the butter that begins to boil.

After 10 to 15 minutes it should look like this:

Then in another few minutes bubbles begin to form on top and this is when you
need to be careful as at this state the ghee can get burnt.




Finally when u see dark spots forming on the bottom & sides of the pan
turning brown you need to switch off the fire.
When the ghee is done, this is how the bottom of the pan will look:

Allow the ghee to cool for 10 minutes and strain & store in a clean air
tight bottle.


Tips:Ghee remains fresh for a longtime if kept in the fridge.
Hot rice tastes excellent just with a few drops of ghee on it.

Hope you succeed !...