-Recipe from Yamuna mataji
This is the best method for making a stockpile of ghee. Because the
heat surrounds the ghee, rather than contacting only the bottom of the
oan, the cooking is slower but almost effortless. More of a crust will
harden on the surface, and the solids at the bottom of the pan will
remain soft and somewhat gelatinous. Adjust the pan size to the
quantity of butter you are turning into ghee. Always allow 3 inches
(7.5 cm) of pan above the surface of the melted butter.
Preheat the oven to 300 f (150 C). Place the desired quantity of
unsalted butter, in ¼ -pound (115 g) portions, in a heavy-bottomed,
thick-walled pan. Allow the butter to melt and slowly clarify,
uncovered and undistributed, until there is a layer of solid foam on
the surface, clean amber-gold ghee in the middle and lumps of pale gold
solids on the bottom. Remove the pan from the oven. Depending on
quantity, 1 pound (455 g) could take as little as 1 hour; 30 pounds (15
kg) could take 12 hours or more.
2. Skin off the
crusty foam on the surface with a fine-mesh wire skimmer or a large
metal spoon. Place the foam in a small container.
Layers of cheesecloth. When you have removed as much as you can
without disturbing the solids, skim off the last 1 inch (2.5 cm) with a
large spoon. When the ghee has cooled somewhat, pour it into storage
containers, label and, when at room temperature, cover with a
4. Add the remaining ghee and
lumps of golden solids to the reserved foam, and use it for anything
from creamed soups to sandwich spreads. Keep covered and refrigerated
for up to 3-4 days.