Depending on how much ghee you plan to make, you need to choose a heavy bottom pot size accordingly. I generally like to make about 6 blocks (x 500g) of butter at a time. I like using a pot where once my butter melts, its only filling one third to half of my pot so there’s less chance of it boiling over and spilling, during the making of ghee.
You can use any kind of butter – Salted or Unsalted but note that salted will lead to more foaming because of moisture content. Traditionally ghee is made using unsalted butter but in South Africa, salted butter is more commonly found in stores, so that’s what I use.
The commercial ghee you buy is not as nourishing generally as homemade ghee plus is pricy, whereas homemade butter ghee often costs far cheaper, is really marvellous plus smells and tastes better too.
Add your butter to a large pot and allow it to melt over medium heat, stirring it gently from time to time. After few minutes when its completely melted, turn the heat down to medium-low.
Just let the butter simmer now for about 20 to 30 minutes and do not stir. The bubbles will continue increasing in size and number. Soon, the milk solids from your butter will start to curdle and attach to the sides of the pot. That is completely normal. Just scrape the sides of the pan from time to time to help those milk solids to sink to the bottom.
You will soon notice that your butter is beginning to clear up and will stop bubbling. It will get more and more translucent. You should notice some residue by now at the bottom of your pot. Your butter will start to take a nice golden colour as the milk solids (residue), begin to brown.
Keep a close eye on your butter now and keep stirring, scraping the sides and bottom so the milk solids don’t attach to the pan and burn.
Eventually, the bubbles will start to get much bigger and your butter should start foaming for a second time. When it smells like toffee, take it off the heat and allow it to cool till its warm hot and not very hot anymore.
Line your storage container, bucket or mason jar with several layers of cheesecloth or muslin and then pour your ghee through it. You could even use a coffee filter to strain your ghee. Discard the milk solids that get left behind in the sieve.
Allow your ghee to set for several hours at room temperature. Your ghee could take a full day, if not more, to solidify and set. It will keep in the pantry or kitchen unit for upto several months. It doesn’t need refrigeration.
*note that 500g (one pound) of butter will fill a (1 pint) Mason jar almost to the top.