Saturday, December 6, 2014


250 g unsalted butter

1) Take butter in a saucepan and bring it to boil on high heat
2) Reduce heat to medium and boil until it becomes clear (about 10-15 minutes). Keep aside and wait for it to cool.
3) Take an air tight glass container to store the ghee. Fit its mouth with a muslin cloth and pour the ghee into the container - sieving through the muslin cloth. Discard the contents in the muslin cloth.
4) Cover the glass container and store it in a cool and dry place. It should last for about 3-4 months.


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