AUTHOR’S NOTES
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
1 pound unsalted butter
DIRECTIONS
Heat a medium pot.
Melt the butter.
Bring the butter to a boil - (approximately 2-3 minutes)
Reduce the heat to medium.
The butter will be foamy and then clear up.
Once the butter is clear and a white scum forms on top and maybe the bottom, your Ghee is ready.
Turn off heat and skim off the milk solids.
Gently pour into an airtight container through a fine-mesh strainer or cheesecloth.
Store in an airtight container keeping away from moisture.