How ghee is produced? Ghee is produced by clarifying milk butter. The process of clarifying butter involves heating it to filter the milk solids from the butterfat. The butterfat is then collected and further cooked to remove any remaining water and milk solids. The resulting liquid is ghee.
You should thaw (if freezer) and melt the milk butter in a large pot or pan against a medium flame.
As the butter starts melting, it will begin to produce foam. The foam is composed of proteins, lactose, and water.
As the butter continues to cook, the milk solids will begin to separate from the butterfat and get deposited to the bottom of the pot.
Skim off the foam and discard it.
Once the milk solids have turned golden brown and the butterfat looks clear, you need to remove the pot from heat and strain the ghee through a cheesecloth or fine sieve to remove any remaining milk solids.
Allow the ghee to cool and solidify.
Ghee is ready to be stored in an airtight container.
Now it is explained how ghee is produced. It is a traditional method of making ghee. In modern times ghee is also made in a factory in bulk. However, how ghee is produced-process remains mostly the same, with some variations depending on the ghee-making recipe and the specific factory-preferred rules.