Ghee

Directions

1. 1
   In a heavy skillet, over medium to medium low heat, heat butter until completely melted.
2. 2
   Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface.
3. 3
   Stir occasionally.
4. 4
   Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden.
5. 5
   Push aside foam periodically to check color of sediment.
6. 6
   When sediment turns light brown, remove from heat (see note).
7. 7
   Decant into a jar with a tight lid.
8. 8
   Warm, if desired, for serving over rice.
9. 9
   Note: If you heat until sediment turns dark brown, ghee will lose its flavor and taste like vegetable oil.