Butter Ghee / Clarified Butter
by #Faiza Bilal
Ingredient for Butter Ghee / Clarified Butter
unsalted butter 1 kg
Butter Ghee / Clarified Butter preparation method
1. Keep butter on room temperature
If didn’t get time so please cut them in pieces.
2. Use dry pan.
3. Now turn on the medium flame 🔥
And put all butter inside the pan.
If need stirs it until all butter melt.
4. Once it all melt stop stirring.
And flame should be low now.
5. You will see bubbles and sound of them.
6. Let it cook until you smell very nice ghee Aroma.
And top will start looking clear.
Or approximately 20 to 25 mins altogether on the flame.
7. Turn off the flame.
8. Leave it in pan for while. (10mins around)
9. Then take any hot resistance bowel use tea strainer
To clear any residue.(I use bowel because I want to keep in a plastic container so I wanted to make temperature down before keeping in.)
Or otherwise, you can keep in direct steel container if you have.
10. Leave it outside no need to keep in the fridge.
After a few hours, you will see it will start setting.
I will post the pictures in comments if approved.
This is the recipe especially for friends who live outside of Pakistan where usually we are using tetra packs milk, not fresh milk to get Malai from milk.
I was using Almarai butter ghee here in Saudia.
So I made at home this Clarified butter or ghee.
It’s so cheaper than one I was using.
I made more than half kg of ghee from 1 kg of butter.
Dear friends, it’s just a recipe I used butter blend because of that was available In the nearest market you can use any unsalted butter.