Ghee or the clarified butter is the main ingredient in many of the Indian foods. It is better than ordinary butter as it does not burn easily and will retain the freshness of food for longer. It also adds great aroma, flavor and taste to the food. Here is the easiest way for making homemade ghee.

Keep the boiled milk in the refrigerator. Skim the gathered cream on the top of it after few hours. Collect the cream in a bowl over the course of a week or two.
Churn the cream well in a mixer with the help of ice and water to make butter.

 

Mould it into a ball and refrigerate it for a day. (If you do not have the patience to make butter at home then get two pounds of butter from the store.)

Reduce the heat to a simmer after a while. Stir it occasionally. Keep it in a steady simmer until it turns golden in colour with no white froth on the surface. The ghee is ready.

Leave it to cool for half an hour. Later sieve it using a stainless steel mesh strainer or a muslin cloth and transfer it to a large jar and seal it tightly to avoid moisture. It can be stored un-refrigerated for several months.

So collect all the equipments and experiment homemade ghee this weekend. Believe me the end product is of higher quality in general, having less/no water and fewer solids than the one you get it from store