Ghee

Yesterday, making Indian food for supper...I thought I would experiment with making ghee.  Ghee, or clarified butter, is great to use for cooking at high temperatures as it remains stable up to 485 degrees F.  It's often pretty pricy to buy, but I discovered it's super easy to make.  All you need is unsalted butter, ideally organic from grass-fed cows, a heavy duty pan, spoon, cheese cloth and a jar to store it in.

Put the butter into the pan and let it melt on low heat.  As it heats, you will hear a crackling sound and white foam will form across the top of the butter (these are the milk solids which you are removing).  Once the crackling sound stops and there is a layer of clear yellow liquid below the foam you can turn off the heat (this takes about 10 minutes).  Then carefully remove the foam from the top with the spoon.  Once the majority of the foam is removed, pour the liquid through the cheese cloth and into a jar.  This will catch any of the milk solids you missed with the spoon.  Congratulations, you now have a jar of ghee ready to use.