I assume that what I am doing is correct, but thought it best

to check with the experts.

I place unsalted butter sticks in a stainless steel pot and

keep the temperature low. After a few minutes if not longer,

when I hear some sizzling and popping noises (and

confirm that no one else in my area is making popcorn), and

see some white froth, I remove the froth with a spoon

and continue to do so until there is no more white froth to

remove.

I then let the gold-colored liquid cool for a brief time

and pour through a fine mesh strainer into a glass bottle

(and remove any froth that may have gotten through).

Allow to cool and then put in the refrigerator.

Here are my questions - I have read that some people do not

remove the froth. They continue to let the liquid gently "boil"

until the froth settles to the bottom of the pot.

Since I see that some solids turn brown at the bottom of the pot,

I wanted to minimize the "browning" aspect which also has a

"burning" type smell. Is it not better to remove the froth

as it arises?

Is it adviseable to let the liquid cool down in the pot

completely before pouring and straining into another container?

This is the first time I made ghee (I think I am making it!)

using "pasture fed" cattle-produced butter. (brand from Ireland

sold in my local store here in the United States). Even the organic

brand of butter I saw didn't specify that it was grass fed.

I assume that what I am doing is making ghee and not clarfified

butter. Not only do I want to make it the right way, but I'd like

to make it the easiest way, too, not only in the sense of time, but

doing it in a way that reduces the chance of impurities and browning

compromising the purity of the final product.

Your method seems pretty much on the same lines as the "how to" posted my Mamta in the recipes section - how to make Ghee but as I've never made it, I can't be sure of all the points.

Steve

Ghee - Clarified Butter, How to make it from Butter

I seem to remember that Lapis mentioned some time ago that the froth and brown bits create a maillard (excuse spelling) reaction which gives the ghee its toffee like flavour. Correct me if I am wrong, but I think because of this there is a difference between ghee and clarified butter.

Sid

Remembering that brown solid "froth" we used to consume as well with a bit of added sugar...when my mum used to make ghee long long time ago.

In days gone by, used to make ghee at home using cream -- skimmed off boiled milk, collected in the freezer until there was enough. Took quite long. Using butter is probably quicker?