-Recipe from Yamuna mataji
Because the procedure is the same for making 1 pound (455 g) or 10
pounds (4.5 kg) of ghee, the equipment will be the same. Only pan size,
heat regulation and storing containers vary. For safety, allow at least
3 inches (7.5 cm) of empty pan above the surface of the melted butter,
no matter how much you make at one time.
For example, to turn 5 pounds (2 kg) of butter into ghee, you will need
a 5-quart/liter heavy casserole, pressure cooker or stockpot; a
fine-mesh wire skimmer or large metal spoon; a small jar; a ladle; a
large sieve, lined with a linen towel or four layers of cheesecloth,
resting over another pan; and a clean jar, canister or earthenware
crock with a tight-fitting lid.
1-5 pounds (1/2 -2 kg) unsalted butter, preferably homemade (page 104)
Put the butter, in ¼ -pound (115 g) pieces, in the casserole.
Melt it over moderate heat, turning it about to ensure that it melts
slowly and does not sizzle or brown at any time. When the butter has
melted, increase the heat and bring it to a boil. When the surface is
covered and undistributed, until the gelatinous protein solids have
settled on the bottom of the pan and turned from white to golden brown,
and the thin crust on the surface of the near-motionless butterfat is
2. With the skimmer, remove the thin
dry crust resting on the ghee and set it aside in the small jar. At
this point, note the color and fragrance of the clear ghee. If the
solids on the bottom of the pan are darker than golden brown, if the
fragrance is intense, or if the color is dark –like toasted sesame oil
–the butter has cooked too long or over too high a heat. If this is the
case, I would suggest discarding the solids. The ghee is still usable,
but next time adjust the heat or the cooking time.