How to make perfect quality ghee! Insanely delicious with any product and very healthy!

Butter is a luxurious product, but its natural form contains water, proteins, and sugars that can spoil if not handled properly. The simplest way to produce ghee is to slowly heat butter until the water evaporates and the milk solids separate. By maintaining a gentle temperature around 85 °C, the fat rises to the top while the denser proteins and sugars sink and eventually burn, giving the butter a characteristic golden color and nutty flavor. After the liquid fat has clarified, it can be cooled to solidify, then the solidified ghee can be separated from any remaining cream and rinsed with cold water. The final product can be reheated to about 125 °C to remove residual moisture and foam, resulting in a stable, shelf‑stable ghee that does not require refrigeration.