Clarification of Butter

Assalam o Alaikum Dear Community Members!
Hope You all are fine, Here I am sharing with you how I clarify the pure Butter.

I made desi ghee from butter in a simple way. First, I took some unsalted butter and placed it in a heavy-bottomed pan. I melted it over medium heat, letting it gradually melt without burning. As the butter melted, I noticed it started bubbling, and the milk solids began to separate and settle at the bottom of the pan.

I kept simmering it on low heat, and soon enough, the bubbling slowed down. The butter turned a beautiful golden color, and I could smell that rich, nutty aroma—this is when I knew the ghee was almost ready. I then removed it from the heat and let it cool for a few minutes.

After that, I strained the ghee through a fine sieve to remove any leftover milk solids. Once it cooled completely, I stored the ghee in an airtight jar. The result was pure, aromatic desi ghee, ready to be used for cooking or adding flavor to food.