It is difficult to preserve the butter because it is easily oxidized to earm condition and create deodourness. Butter is boiled in a large pot to remove the water and to destroy the microorganism and enzyme (e.g. lipase). As a result, the amount of water in produced substance is 1%. The produced substance is called Ghee which contains less amount of water.
Ghee from Butter :
It is easy to prepare ghee from the boiling of butter. In this process, butter is boiled slowly so that the water is removed from butter. During the time of boiling butter is to be stired by spoon. When small bubbles are evolbed from the pan then the ghee will be covered by the hood. Then boiling is stopped and the prepared substance is to be cooled. This substance is called ghee. It contains the very small amount of water so that the other microorganism cannot attack it easily. Ghee can be conserved for a long time to use.