Indian Ghee or Clarified Butter. Also known as Butterschmalz – German for clarified butter which is excellent for making sugar cookies.

How to make Indian Ghee or Clarified Butter.
Also known as Butterschmalz – German for clarified butter.

Recipe for Indian Ghee or Clarified Butter.
Also known as Butterschmalz – German for clarified butter which is excellent for making sugar cookies.
Ingredients
2 Sticks of unsalted butter
1 pot (thick bottom)
Strainer
Jar for storing
Method
Heat the butter in the pot on very low heat.
Wait till the foam, fat and salt floats on top.
Immediately strain into your jar.
Cool completely.
To make ghee at home, start by simmering a saucepan of butter until the milk solids sink, then cook over a very low heat until they turn golden brown. (A pound of butter needs at least 45 minutes, and bigger batches need even longer.) Butter is around 20% water, so removing water through simmering creates an 80% yield. In other words, one tablespoon of butter is lost per every five tablespoons of ghee, which is why ghee can get pricey. The jarred stuff is even more expensive because of the labor that goes into making it!

Skim off rising foam, then strain the remaining liquid through a fine mesh strainer until only the browned solids remain. You should be left with a golden-hued liquid: ghee.

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Bringing in the Butterschmalz – German for clarified butter which is excellent for making sugar cookies.

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