Ghee is used in preparing a variety of Indian dishes. Actually it is clarified butter. Formerly each household used to prepare its own yogurt (curd) from the milk of their own cows and extract butter from the curd. Many of the village families are producing their butter and ghee even today in the traditional way.

In this process the obtained butter may contin impurities which makes it impossible for long time storage. So the butter was clarified of its impurities by heating it which gives the resulting product ghee a special flavour.

Here we are explaining the process of making ghee from pure, unsalted butter.

Heat butter in a pan on low flame.

Gradually increase the heat to the boiling level till the impurities collects itself as a foam over the liquid butter and the sediments which accumulate at the bottom of the pan become golden brown.

Dont allow the ghee to overheat and burn.

Remove from heat, skim the foam away and allow to cool.

Sieve it from impurities and store it in a dry bottle. When prepared and stored properly it can be used for years.