It sounds like you’re asking about making homemade ghee. Ghee is a type of clarified butter that has been used in Indian cuisine for centuries. It’s known for its rich flavor and high smoke point, making it suitable for cooking at high temperatures.

To make homemade ghee, you can follow these general steps:

1. Ingredients and Equipment:
   • Self Made butter
2. Preparation:
   • Start by cutting the butter into smaller chunks. This helps it melt more evenly.
3. Cooking Process:
   • Place the butter in a heavy-bottomed pan or a saucepan.
   • Heat the butter over low to medium heat. As the butter melts, it will start to separate into three layers: foam on top, clarified butter (ghee) in the middle, and milk solids at the bottom.
4. Skimming and Straining:
   • Allow the butter to simmer gently. The foam on top will start to increase as the water content evaporates.
   • Use a spoon to skim off the foam periodically. This foam is the water and milk solids separating from the clarified butter.
   • Once the foam diminishes, you’ll be left with a clear layer of golden liquid (ghee) and milk solids at the bottom.
5. Filtering:
   • Carefully pour the clear liquid through a fine mesh strainer or cheesecloth into a clean, dry container. This will separate any remaining milk solids from the ghee.
6. Cooling and Storage:
   • Allow the ghee to cool down. It will solidify as it cools, becoming creamy and smooth.
   • Once cooled, cover the container with an airtight lid. Homemade ghee can be stored at room temperature for several weeks or in the refrigerator for longer shelf life.

Homemade ghee has a delicious nutty aroma and flavor. It can be used for sautéing, frying, and even as a spread. Just be sure to store it in a cool, dark place to prevent spoilage.

Remember, ghee is essentially clarified butter, so if you’re lactose intolerant or have any dietary concerns related to dairy, you should exercise caution or consult with a healthcare professional before consuming ghee.