How to make you own Ghee at home

Add the unsalted butter into a pan on a medium heat stirring gently every 20-30 seconds.

After a few minutes a lumpy foamy will appear on the top so use a spoon to remove as much of that as possible and then stir gently until the foam disappears.

Continue cooking on a low heat, stirring gently every 30-40 seconds for a further few minutes a new foam layer appears again and then turn off and remove from the heat. IMPORTANT: If after the 2nd foam appears you continue to cook for a further 2-4 mins you will create "brown butter ghee" which is a fantastic caramelised clarified butter which is great for baking and sweeter dishes.

remove any additional foam lumps from the top, allow to cool slightly for a couple of minutes then sieve into a clean air tight container for use. The ghee will become semi solid over the next few hours as it cools.

I use either a cheesecloth, coffee filter or sheet of kitchen paper to line a sieve to catch all the bits when bottling, this is best done whilst quite hot as the ghee will be thinner and pass through the filters easier.