If you want to increase the batch size, use a larger cooker—don’t fill the cooker more than halfway with butter, as it sometimes plops and bubbles as it cooks.
Cut the butter into chunks and put them in a
Let the butter cool a bit, then use a large spoon to skim off the foam (discard it or save it for spreading on bread and sandwiches). Without disturbing the solids at the bottom, ladle the clear, golden ghee into clean, dry containers—glass canning jars are ideal. Discard the solids. Let the ghee cool completely, then put the lids on and store in a cool spot or in the refrigerator for up to several months.
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