HOME MADE GHEE

If you are in India, you are sure to get fresh ghee at any grocery store. But once you come out side India, you cannot get fresh ghee, and even though you get it from the Indian store it doesn't  taste good. You can make fresh ghee at your home and store it for a month or two. And of course fresh, home made ghee tastes good and is healthy for your kids.

INGREDIENTS
Unsalted Butter                   1lb
Fenugreek seeds                  1 Tsp
Large, deep and thick bottom pan

PROCEDURE
Take the room temperature butter and cut into pieces.
Place the butter in the pan and keep it on the stove.
When the butter melts completely add the fenugreek seeds(gives an added flavor to the ghee).

Keep on stirring from this point. Keep the flame on medium.(strictly medium or low)
The butter becomes frothy and if your vessel is small it is certainly spill out of the vessel. So make sure you use a large vessel.
If the butter has more water then the butter may splutter on you, be careful.
A point is reached when all the froth is disappeared and you will  see only the bubbles.

Keep stirring.
Once the bubbles start to disappear and you stop hearing the spluttering noise and the nice aroma fills your kitchen, then your ghee is ready.
You will also be left with dark brown residue at the bottom.
If the residue is lighter in color, or say the residue is in light honey color then you have to wait for another few minutes.
Switch off the flame. Let remain for 15 minutes.
Stain the ghee(you don't want any of the fenugreek seeds in the ghee).
You can store it for 2 months without any doubt.

If you use the ghee occasionally refrigerator it.
You can add a little piece of jaggery while storing to retain the freshness of the ghee.