Ghee is a clarified butter widely used in Indian cooking and very tasty. It is lactose free, because its manufacturing process consists in separating the milk residues and the water from the butter, leaving only the fat. And this fat can withstand higher temperatures and can be used in hot preparations without burning like butter.

It is possible to buy it, but it is much cheaper to make your own ghee from butter.

It took me a long time to make it because it looked like a load of work. Foaming and straining on a cloth made me lazy just to thinking about it. So I read several recipes on the internet and some said I wouldn't have to take the foam off. They explained that you only need to remove the foam to be able to see the right time to turn off the stove, which is when the milk waste is at the bottom of the pot. And I saw that some people already know this point without seeing the bottom of the pot, so it is not necessary to remove the foam. That's when I decided to learn and photograph at that point to make my ghee more practical. It all worked out! So today I share the photos of that point of the foam, for those who want to try to make the ghee with no trouble

2/4
- 1 You only need one ingredient: butter, preferably unsalted. I usually make with 1kg.
- 2 Put it to melt in a large pan with a thick bottom. I use a 5 liter one.

3/4
- 1 Start the fire. It will melt and form a foam
- 2 Let it boil. The whole process takes about 45 minutes
- 3 The foam will become more dispersed
- 4 When you get a dense foam, stay alert
- 5 Turn off the fire as soon as this foam lowers

4/4
- 1 Filter with fine sieve, cloth or coffee filter
- 2 the milk residues remained at the bottom of the pan
- 3 Keep in a glass jar outside the fridge