GHEE BUTTER 3 - THE MELTDOWN

You got your butter in the pot and heated it mildly, so it is nearly boiling. Yay! You good.

Now the eternal game begins. Cooking ghee contains several reactions:

1) BOIL OUT WATER - don't cover the butter so it gets rid of water easily and also you can monitor the progress.

2) FRY THE PROTEIN - before you get rid of it too soon, we'll want to brown it. Maillard reaction will give the butter great smell. But we must NOT BURN IT!

3) PURIFY THE GHEE - after cooked my way, there's no need to using sieve or whatever filter. You'll see😊

Find that right temperature, so the butter moves in the pot, but doesn't bubble much. Or it'll create foam, run out just like milk and burn in the bottom of the pot. Go nice and slow on it. It usually takes me around 90 minutes to cook it, my mum takes 20 (yeah that's not brown at all) and my friends use slow cookers over night. But now you're cooking with me, yay!