How ghee is made? Ghee is made by simmering butter in a slow cooking process. During the boiling course, milk solids get separated from the milk butter. The moisture content of butter gets eliminated too.  

The process of refinement begins by melting butter over low heat. As the butter melts, the process produces foam on the buttered surface, and the milk solids are deposited on the melting pot surface. Ultimately, the milk solids turn golden brown. Once the milk solids have turned a deep golden brown and the butter stops generating foam, it is safely assumed that the ghee-making is complete.

Now the melted pure butterfat is removed from the heat. The pure butterfat is the ghee. Ghee is then strained through a cheesecloth or strainer to remove the milk solids and impurities, leaving only the pure, golden liquid fat. 

The ghee is then cooled and ready to be stored. Pure ghee is a shelf-stable dairy that you can preserve at room temperature without freezing support.

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