|8 oz. Ghee|
Each little bottle of ghee that I buy from the local Indian grocery store lasts about a month because I use it only for garnishing. The 8 oz. bottle costs $5.00 or thereabouts which is not too bad a price. However, several friends have said they make their own ghee at home, so I thought I'd experiment with it since I had used up the last bottle and didn't want to waste time going to the store.
After the butter melted, the contents in the pan began to foam and bubble quite loudly. I swirled it around every few minutes, keeping it on low heat all the while because I didn't want any of the bubbles to burst in my face.
The residue in the pan, consisting of the browned milk solids and bay leaves, was used to cook lentils for dinner that night.
- Use 2 sticks of unsalted butter & 2 bay leaves to yield 8 oz. of ghee.
- Keep the pan of melting/melted butter on low heat during the entire process.
- Swirl the contents of the pan - do not stir.
- Make sure to store the ghee in a clean, sterilized glass jar with a tight fitting lid.
- Keep the ghee at room temperature because it's easier to scoop out.
- Always use a clean spoon to remove ghee from the bottle.
- Don't discard the browned bits of milk solids - it tastes nutty and delicious in cooked food or mixed with salt & hot rice, pasta or toast.