Ghee

Ghee, also known as clarified butter, can be easily made from regular butter. This form of butter has better nutritional properties...
Ingredients (what you need)
250 g of butter
Recipe steps
We place the butter in a pan or a low pot with a thick bottom and let it melt over very low heat.
During slow cooking for about 30 minutes, we remove the excess liquid. We stir regularly and collect the resulting foam. The final butter should have a golden color and be clear.
The finished butter is filtered using a fine sieve covered with cheesecloth or a paper filter, such as a coffee filter.
Then we pour the mixture into a suitable sealable container, let it cool, and store it in the fridge.
Additional information about the recipe Ghee
Clarified butter, also known as ghee, is a traditional fat used in many cuisines around the world, especially in Indian and Ayurvedic cooking. It is made by slowly heating butter, which removes water and milk proteins, resulting in a clear, golden fat with nutritional properties. This fat has a high smoke point, making it ideal for cooking at high temperatures. Clarified butter is rich in healthy fats and vitamins, and it also has a longer shelf life than regular butter.