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Ghee
Author's Note
Clarified butter- a staple in an Indian kitchen. I prefer to use a pasture-raised butter like Kerrygold to get the full nutritional benefit.
Ingredients
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1 pound unsalted butter
Directions
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Heat a medium pot.
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Melt the butter.
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Bring the butter to a boil - (approximately 2-3 minutes)
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Reduce the heat to medium.
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The butter will be foamy and then clear up.
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Once the butter is clear and a white scum forms on top and maybe the bottom, your Ghee is ready.
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Turn off heat and skim off the milk solids.
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Gently pour into an airtight container through a fine-mesh strainer or cheesecloth.
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Store in an airtight container keeping away from moisture.
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