Or as we like to call it “butter of the Gods”. Make extra and slather it on a nice slice of rustic bread for a true taste awakening.
1 1/4 cups (310 mL)
- 1 lb (450 g) butter (2 sticks)
- Melt the butter in medium saucepan over medium-high heat. Bring to a simmer, which will take about 2 to 3 minutes, and then reduce the heat to medium. Skim off and discard the excess foam at the top. As the butter cooks, there will be less and less of this foam, and caramelized brown bits will start to cling to the bottom of the pan.
- The ghee is done when another light-coloured foam forms on top of the butter, and the butter turns golden, 7 to 8 minutes from when it started simmering. Gently pour the ghee into a heatproof container (with an airtight lid) through a fine-mesh sieve or through cheesecloth.
- Store in the refrigerator. It will keep for long time