Ghee

This post is long awaited. I have been out of the blogging circle for a couple of months, too many things were happening. Many of you dropped by to ask if I was okay. That was really nice, thoughtful and touching. Meera of Enjoy Indian Food dropped by more than once to ask if I was doing okay. Meera, I really am touched with this gesture. Thanks :).
I have recently discovered how to make ghee at home. Back home ghee is made at home from the scratch. The milk available in India is whole cream milk. In every household early morning milk is boiled. After it cools down , topmost creamy layer is collected and refrigerated. When there is enough of cream, a culture is put to get very thick and creamy yogurt. Butter is churned from this yogurt. And this butter is clarified to get ghee. This is stored in an air tight bottle.
The milk available is not whole cream, so the only way to make ghee is buying unsalted butter. Heat this in a thick bottomed vessel.

Let it simmer for 5-8 mins on medium High flame.

Once the butter slightly clears out, drop a clove. Back home , mom uses seeds/ flowers of holy basil or a turmeric leaf instead of clove. But clove is good enough too. Some people even add a pinch of salt, I haven't used any. When the particles start settling down, put off the gas let the liquid cool off.

Pour this in a glass bottle and store it.

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