How to make homemade ghee?

Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue.It is composed almost entirely of fat.It is widely used in the INDIAN CUISINE and is also the main ingredient in some of the ayurvedic medicines.Ghee has originated in ANCIENT INDIA and is commonly used in South Asian,Iranian,Arabic cuisines,traditional medicines and religious rituals.Ghee is prepared by simmering butter which is churned from cream,and removing the liquid residue.Spices can be added for flavour.The texture,colour and the taste of ghee depend on the quality of the butter,source of the milk used in the process and the duration of the boiling.In the MAHABHARATA,the KAURAVA were born from the pots of the ghee.Finding ghee pure enough to use for sacred purposes is a problem these days for the devout HINDUS,since many large-scale producers add salt to their products.Ghee is also used in BHANG,in order to heat the CANNABIS,to cause DECARBOXYLATION,making the drink PSYCHOACTIVE.


INGREDIENTS:

• A cube of preferable unsalted organic butter
• Skillet/Pan with high sides
• A fine mesh sieve(sieve-an instrument with meshed or perforated bottom,used for separating coarse from fine parts of loose matter,for straining liquid,etc.,especially one with circular frame and fine meshes or perforation.
• Cheese cloth.    

STEPS:

Heat the pan/skillet on medium-low heat nicely.Add two or three cubes of butter to the skillet/pan and stir constantly. 

The process of melting the butter takes about 5-10 minutes and continue stirring the butter until it has fully melted.The butter begins to bubble when entirely melted.Then turn the heat on the burner to the low flame.Do not boil the butter so vigorously.

NOTE: The butter should not be boiled so vigorously.If u boil the butter vigorously then it spills ans spats out of the pan/skillet/the container on which the butter is cooked.

Cook for another 30-45 minutes until the milk protein starts separating on the top and bottom of the pan.Remove the milk protein with a fine mesh sieve or even with a spoon separately and then skim the milk protein from the top of the butter.Then the milk protein gets settled at the bottom of the pan.

Then turn the burner back to the medium-low flame.The browning of the milk protein takes place which is present at the bottom of the pan.And the process of browning of milk protein takes a time of about 5-10 minutes.

NOTE: Remove the pan from the burner before the milk protein bits begin to burn.

Then allow the ghee to cool for about 5-10 minutes.Strain the ghee through the cheese cloth which is paced above the jar.The process of straining of ghee is done to get the clarified and pure ghee.

Thus the pure ghee is obtained.Store it in the refrigerator.