Seasons: all
Ingredients:
butter (preferably organic)
Method:
Let the butter boil at very low heat or with ‘Bain Marie’ method. Scum it occasionally with a spoon. It is ‘ready’ when it becomes completely transparent, pale yellow, does not form any more bubbles of air rising from below the surface forming the foam and when on the bottom of the pan some lumps of clear hazel coloured fat.
At this point filter it through three or four overlapping gauzes, in a glass jar to be closed only when the ghee will be cold.
The preparation time varies depending on the quantity and quality of the butter used, of the intensity of the fire and the method with or without a water bath.
Normally it takes about a few hours because the process must be slow.
Important: ghee MUST NOT COOK, IT MUST NOT BECOME OF A LIGHT OR DARK BROWN
COLOUR !!!
