Ghee

Place unsalted butter in a heavy bottom stainless steel or non-stick pan

4 lb. of butter has been used in this picture

Place the pan on medium high flame and allow all the butter to melt.

Once all the butter has melted, you will see a clear foamy layer on the top.

Continue to cook over medium high flame until the foam starts to swell. This may take 3 - 4 minutes. Once you it swells, reduce the heat to medium and continue to cook uncovered.

In a few minutes the foam starts to break showing a clear yellowish fat beneath.

More fat starts to float on the surface. Continue to cook.

Few more minutes later, some milk solids will start to float on top. At this time a gentle nutty aroma starts spreading.

When the milk solids turn a golden brown color, turn the heat off and let the Ghee rest for 30 min or until it is luke warm. Take care not to touch it too soon as it will be very hot.

Once the Ghee starts looking like this, it is ready to strain.

Strain the Ghee using a metal colander into a glass, porcelain or metal storage container (do not use plastic). A clear liquid will pass through leaving a brown residue of milk solids. Discard this residue.

As the Ghee further cools, it gets thicker.

Once it has completely cooled down to room temperature, it will look like a thick sandy mixture of fat. Your Ghee is ready to use.

Note: For best results, do not use salted butter. It takes about 40 - 45 minutes to make Ghee out of 4 lb. butter. Time taken varies depending upon the size and thickness of the pan and the intensity of the flame. Use these pictures as a visual guide to help you along the process.