- 1). Melt butter in the sauce pan over medium heat. As the butter melts, it will start to boil. White foam formed mostly of proteins and other solids will float to the top, and sediment will start settling to the bottom of the pan. Do not stir, but keep the butter boiling gently until the sediment is golden brown and the oil under the foam turns amber. At this point the oil should also smell like fresh-baked croissants.
- 2). Remove the pan of ghee from the heat to prevent burning. Let the ghee cool for 30 minutes, then line a strainer with some cheese cloth and strain the ghee into sterilized jars. As it cools, ghee hardens and becomes opaque and yellow. Reserve 2 tsp. for the next step.
- 3). Heat reserved 2 tsp ghee in frying pan over medium heat until ghee is melted and all cloudiness is gone.
- 4). Add turmeric powder to ghee. Mix well.
- 5). Remove frying pan from heat and allow the turmeric mixture to bubble without additional heat for 5 minutes. The mixture will be slightly darker and the scent of the turmeric will be more pronounced.
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