Home Made Ghee
Made the perfect batch! So much cheaper than buying ghee. It has a higher smoke point so can be safely used for frying, stores for longer and doesn’t require refridgeration, and it is excellent to counter the drying effects of the fall “Vata” season. Great for people with dairy intolerance or allergy, as all the milk solids are removed in the process.
Bring unsalted (ideally organic) butter to a boil on medium heat. Turn temperature down to med-low and simmer. The butter will froth and eventually clear up a bit, and you will see the liquid turn from cloudy to clear. The milk solids seperate and sink to the bottom. Let the butter continue to simmer until the solids start to roast brown. Take the liquid off the heat, strain through cheesecloth into a glass container, and there ya go!