making ghee with Ancient Organics: click on each image to learn more
The butter is cut and loaded onto the stove.
The butter slowly melts to its liquid state.
The temperature is gradually increased, bringing the melted butter to a boil.
Once the butter has been brought to a boil, the temperature is
reduced as the milk solids separate from the oil.
Water continues to evaporate as the milk solids caramelize.
The butter has been completely clarified and transformed into ghee.
Milk solids which remain on the surface are skimmed off.
The ghee is meticulously strained, catching any stray milk solids.
The ghee is hand poured into jars.
The ghee returns to a more solid state, after the jars have been
sealed and allowed to cool.