Page 189 - Agriculture_Form_3

Agriculture for Secondary Schools

Procedure for making ghee
Step 1: Prepare the butter
(a) Use clean, fresh butter made from cream or fermented milk.

(b) Place the butter in a clean, dry saucepan.
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Step 2: Heat the butter
(a) Heat the butter slowly over low to medium heat.
(b) As it melts, stir gently and continuously to prevent burning.

(c) The butter will start to make foam, and water will begin to evaporate.

(d) Continue heating until the foam reduces and you see a clear golden liquid
with brownish milk solids settling at the bottom.
Note: This process usually takes 20 - 30 minutes, depending on the amount of
butter.

Step 3: Check if the ghee is ready
Ghee is ready when:

(a) It gives off a pleasant nutty smell
(b) The liquid is clear and golden

(c) The milk solids have turned brown and settled at the bottom

Note: Be careful not to overheat or burn the milk solids, as this will affect the
taste.

Step 4: Filter the ghee
(a) Remove the pan from the heat and let it cool slightly.
(b) Pour the ghee through a clean cloth or strainer into a dry, clean container.

(c) Do not include the brown solids at the bottom; they can be used in cooking
or as animal feed.

Step 5: Store the ghee
(a) Once fully cooled, cover the container with a tight lid.

(b) Store in a cool, dry place. If kept in a clean, sealed container and free
from moisture, ghee can last for 3 - 6 months without refrigeration.
(c) Avoid using wet spoons when scooping ghee to prevent spoilage.

180 Student’s Book Form Three

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AGRICULTURE F3.indd 180
AGRICULTURE F3.indd 180 17/09/2025 14:12