Ingredients:
Butter – 250 g
In a saucepan with a thick bottom, melt the butter, turn down the heat and stew at the rate of 1 kg of butter = 1 hour. For 250g, 15 minutes is enough. Then strain the butter through gauze and put it into a container in which it will be stored. It is very important the original quality of the oil, the better it is, the higher the yield of ghee.
Have a nice meal!
