The easiest way for making homemade  'Ghee.'
By: Usha Chowdhary Gupta
Published: Friday, June 24, 2011 - 4:02am

Ingredients




Cream that is collected,
water to churn,
ice cubes if needed.

Preparation

1 Collect | gather the  cream on the top of milk over a week or two. 2 Churn the cream well in a mixer with the help of ice and water to make butter. 3 The butter and the whey will separate. 4 Collect all the butter in a thick bottomed pan and cook  over a medium heat. 5 Do not cover the pan,  and when the butter starts foaming, 6 reduce the heat and simmer uncovered. 7 Slowly all it's  water content vaporizes, it will foam and you’ll 8 hear tiny, sharp crackling noises. 9 The ghee is ready when it. A change in color  from a cloudy 10 yellow to clear golden color will be seen. 11 Also  a thin, light tan, crust on the nearly motionless surface, 12 as the milk solids at the bottom turn from white to tan. 13 Now  keep a close watch on the ghee and remove from 14 the heat when done. Pour through a fine sieve.

Store in a jar.