Ghee

Directions

1. 1
   Cube the butter and place it a medium-sized thick-bottomed saucepan. Melt the butter by heating the saucepan on medium-high heat. Stir occasionally with a large spoon.
2. 2
   Skim off and discard any foam that rises and collects on the surface of the liquid. Continue to cook the liquid, stirring occasionally, until all the water is boiled out. The ghee is ready when the liquid stops making a crackling sound and has transitioned to a deep golden-yellow hue. The browned milk solids will have settled to the bottom of the saucepan. Remove the saucepan from the stove and allow to cool for 4 to 5 minutes.
3. 3
   Strain the hot liquid ghee into a clean and dry glass jar by passing it through a fine mesh tea strainer or a funnel lined with a layer of cheesecloth. Seal the jar with a lid and store in a cool, dry place at room temperature or in the refrigerator.