Homemade Ghee/Clarified Butter prepared here is a traditional approach. Firstly, butter is prepared at home using curd. The latter process describes preparation of ghee from homemade butter.The aroma of the ghee reminds our grandma's recipes :).
Boil Milk on a low flame. Once boiled allow it to attain room temperature.
Refrigerate it for one day. After a day, separate the cream and store it in the refrigerator.
Repeat the process for 4 to 5 days to collect required cream from the milk.
On the fifth day, pour a cup of warm milk to it. Then add curd to it. Mix this well. Allow it to ferment for 10 hours.
After fermentation,churn it well.
Now add icecubes to it and churn again.
Then separate the butter from it and transfer the butter into a bowl with cool water.
In the meanwhile , heat a pan over a low flame. Transfer the butter into it. Allow it to cook on low flame by stirring well in all directions.
When the residue starts turning light brown, stop stirring . After a span of 15 to 20 minutes, the solid residue turns light brown in color. Now add two pinches of salt, two to three pinches of fenugreek seeds to it in order to get a pleasant aroma.
Allow it to cook for ten more minutes or until the milk solids get separated completely.
Turn off the flame . Then strain the ghee to separate it from the residue.
Pure ghee is ready. You can store it at a cool place. It lasts long if stored in a dry jar covered with a lid.
You can refer the youtube video for the step by step process.