Ghee

Directions

1. 1
   Place butter in a heavy set medium saucepan or skillet, on medium-high heat. Bring butter to a boil, giving it a stir once in a while. When it hits a boil, reduce heat to medium. There will be a thick foam that soon covers it, all the while the mixture will bubble and simmer. This takes about 15-20 minutes.
2. 2
   The whey proteins will start to fragment and float down. After about 15 minutes, a light see-through foam will show on top of the ghee. Wait a few minutes. When it turns a clean golden color (the separated curd bits at the bottom will be a reddish brown) immediately turn off heat and remove pan.
3. 3
   Set aside and allow to cool. Most of the fat will settle to the bottom of pan.
4. 4
   Once cooled gently strain the ghee into a clean glass jar or container, using a fine mesh sieve/cloth. Most of the browned particles will stay at the bottom of the pan. Discard the solids.
5. 5
   At room temperature or when refrigerated it solidifies into a pale yellow cream. Perfect for toast or any recipe that calls for clarified butter. Even great drizzled on oatmeal.