To a kadai or thick bottomed kadai - add butter. I used 25- grams store bought butter this time. When I use store bought butter I use 250 grams and melt it which lasts for me for about 15-20 days. But mostly I use homemade butter made from collecting malai for about 15 days.
Keep in low flame and let it melt slowly.
Once completely melted it starts to bubbles up. Stir in between to avoid burning. It will be frothy.
The froth slowly changes and milk solids starts to separate.
Cook in low flame. You can see the color change from buttery frothy milky white to light golden.
See the milk solids are separating. But the milk solids are still ivory in color. Keep stirring in between.
It will bubble up and the milk solids go collect at the bottom. The top surface will look clearer.
The milk solids are still light golden.
Cook in low flame until the milk solids are golden in color. Check by stirring at the bottom. You should be very careful after this stage as it gets to brown / burn easily so be attentive and keep an eye.
Now add few of fresh curry leaves or rock salt or a small sprig of moringa leaves for flavour. This step is purely optional but gives more shelf life with a great flavour.
Cook for 1 more minute. Switch off.
The milk solids are now fully caramelized and turns brown in color as shown below. Switch off at once.
Immediately strain using a metal strainer. You can mix this with rice and have it or eat just the curry leaves alone tastes so good.
Homemade ghee is ready. Cool down then store. I usually store it in a glass jar in bulk then take just enough ghee in a small container to place it in kitchen for daily use. Store the rest in a cool spot and use whenever needed. If adding to glass jar make sure it is heat resistant else cool down then store. Always use a clean dry spoon everytime you take ghee.