Ghee

Directions

1. 1
   Put the butter in a small, heavy-bottomed saucepan over medium heat.
2. 2
   In about 10 minutes it will be frothy and bubbling.
3. 3
   When the froth starts to subside slightly, turn down the heat to low and watch the butter closely.
4. 4
   Prepare a bowl of cold water large enough to fit the bottom of the saucepan.
5. 5
   As the butter cooks, check the bottom of the saucepan by tilting it and seeing if any specks of brown coagulated milk solids are adhering to it.
6. 6
   After 15 to 20 minutes total cooking time youll see the milk solids coagulate into white specks and within a minute or two these specks will turn pale brown and then deep brown.
7. 7
   As soon as they turn deep brown, dip the bottom of the saucepan in the bowl of cold water for a few seconds to stop the cooking.
8. 8
   Pass the butter through a strainer lined with a triple layer of cheesecloth, paper towels, or a clean kitchen towel (not terrycloth, however, or it will absorb too much butter).
9. 9
   The butter should have a lovely nutty fragrance.
10. 10
    Store, well covered, in the refrigerator.