Ingredients:

1 pound butter

Direction: 

Ghee from milk:

As I said my mom makes ghee from milk in India even these days. It taste so better than the one that I make here from butter. I tried to get cream from different type of milk but never got sucess with it since cream is already removed from milk in the USA. I tried even half and half milk which has the most fat, but that didn't work either. But if you ever get cream out of milk, then this is the tradtional way of making ghee.

Keep the boiled milk in the refrigerator when it gets cool enough. Skim the gathered cream on the top of it after few hours. Collect the cream in a bowl over the course ofa week or two. (As a child, I used to eat this cream all the time with Indian tea every single morning.)

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.)

Cook the refrigerated butter uncovered in a heavy saucepan over a medium heat.

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. The homemade ghee can be served directly or used in any cuisine for great armor and taste. You can even make use of the leftover in the pan. For instance add some water to the leftover in the pan and bring it to a boil. Re-strain this water and keep it in the fridge. This ghee water can be added to the wheat flour dough while making wheat bread or chapattis. The chapattis made from this water will be softer and fluffier than the usual one.

Tips for storing ghee:

Tightly wrapped, ghee can be kept at room tempreture for up to one monght, refrigerated up to 6 months and frozen up to a year.

Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee. 

Benefits of Homemade Ghee:

Store bought ghee can be expensive and sometimes don't smell good. Homemade ghee is inexpensive, better tasting and smelling.

Eventhogh ghee has long shelf life, we don't really know when store bought ghee was made. Homemade ghee is fresh.

It's pure. Ayurveda considers ghee to be one of the most health enhancing of all foods. so if you using for ayurveda purpose, better to use pure and fresh to get most benefits out of it. 

Ghee for healing: It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) Ghee is a digestive. It helps to improve absorption and assimilation. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee.

We all need healthy fats in our diet and Ghee is an easily digestible source of saturated fat that contains no trans fats or hydrogenated fats. Ghee, however, is low in the essential omega 3 fatty acids you need for good brain health so supplementation with omega 3's is a needed for a healthy diet.