From traditional Ayurveda to French cooking, ghee or clarified butter is used. Its also used in many International cuisines. Some of the other names include yellow butter, brown butter etc. My ignorance I say, I thought ghee was only limited in India and few neighboring countries.
- Unsalted butter I used 2 sticks (8oz(226gms))
Cut butter into 1/2 inch cubes and place it in the saucepan. Turn the heat to medium high till all the butter melts. This takes about 2-3 minutes. Once the butter melts, turn the heat to low, and walk away, checking in between.
Butter will froth and then the froth will reduce creating transparent bubbles. (This process takes about 10-15 minutes). Then a clear liquid forms, milk solids will turn brown, settle and stick to the bottom of pan. Let this cool for 10 minutes and pour into a glass jar. Once it cools completely, it will turn from transparent to opaque.
Ghee or clarified butter is stored at room temperature.
Do not stir during the melting process.
If the quantity of butter is increased, the cooking time will increase too.
Like butter and oil, use it in moderation.