Once you have made the Homemade Butter, making homemade ghee is simple. The process for making is the same whether you are making 5 lbs of ghee or as little as 1/2 lb. You can either use store bought sticks of unsalted butter or preferably the homemade butter you have made. You will need a heavy weight pan that will allow a minimum of 3 inches of space above the melted butter for safety purposes due to the bubbling of the butter. You will also need a spoon, a ladle, a fine mesh strainer or a sieve lined with several layers of cheesecloth and a small jar.

Ingredients:

1/2 – 5 pounds of unsalted butter (1/4 – 2 kg)

Place the butter in the heavyweight pan. If you are using butter sticks, cut the sticks into several pieces.

Turn the stove to medium and let the butter gently melt. You want to make sure that the butter does not brown or sizzle a lot.

Once the butter has melted and becomes frothy, reduce the temperature to very low and let the butter gently simmer. The solids will settle to the bottom and began to lightly brown. 

Gently blow on the surface. The ghee is ready when the a thin dry has formed on the surface of the butter. The liquid will be clear yellowish color and a nutty fragrant will emanate.

Remove the pan from the heat. Using a fine mesh sieve, strain the ghee into a storage container. The solids can be stored and can also be used for cooking. My kids tend to eat the solids before I have a change to store the solids.