Topic started by Anu (@ co-ratlsnk-u2-c4b-498.clspco.adelphia.net) on Mon Sep 16 13:08:02 .
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Hi,

I make ghee at home from unsalted butter. I do get the black remains(kasandu in tamil) a lot. Any ideas what to do to reduce it.
Thanks.

Responses:

• From: Chitra (@ sdn-ap-019txhousp0288.dialsprint.net) on: Mon Sep 16 16:38:47
  
  Hello Anu,
  I make ghee at home using the store bought sweet butter(unsalted).Here is how I do it.
  Ingredients:
  Unsalted (Sweet) butter 1 pound (Grocery stores sell these as a packet of 4 bars, each weighing 4 ounce.)
  
  Method:
  
  Heat a heavy bottomed pan. When the pan is dry, add the unsalted butter to the pan and heat up at medium flame stirring occasionally. As the butter melts and starts to bubble, reduce the flame to low and keep stirring continuously. Gradually the residue turns to a golden brown color and gives out a nice aroma. At this time, turn off the stove and remove the pot. Let it stand for 20 minutes for the deposits to settle and the ghee to cool. Strain and remove the residue, before the ghee solidifies. Pour the clear liquid into a clean dry bottle. Close the bottle with a lid, when the ghee is cold, and keep this in the refrigerator or outside. This will retain the freshness for a couple of months.
  
  

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