How to make
I always buy GHEE from the store, although I always have at least 1.1 lb (500 g) of homemade butter in my freezer.
Recently, however, my colleague said that she does it herself, and with her instructions, I also made it in the Philips cooker. Of course it is not necessary in a cooker, but with it I can precisely adjust the temperature.
I poured 1.1 lb (500 g) of butter into the bowl and set Manual to 250°F (120°C). After the butter melts, foam begins to appear on top and separates. I personally used a metal strainer, but you can also use a spoon. I put the foam in a bowl.
After it became clear and stopped foaming, I poured the liquid into containers, pouring the butter again through a strainer.
I let the homemade clarified butter cool and put it in the fridge.
The foam I was separating is actually egg white, but there is also butter inside. I'm saving the fat for another dish.
I made Ghee - 11.5 oz (327 g) from (accurately) 1.08 lb (490 g) of butter.
The aroma of the clarified butter is superb - it's worth making at home. The entire procedure takes about 30 minutes.
You have to stand over the stove all the time, because the foam that appears, if not removed, falls to the bottom and starts to burn.
