Making ghee removes the dairy solids from the butter, making it easy to digest and a highly nutritious fat to use in cooking. It has a high smoke point and is used therapeutically in Ayurvedic cooking.
Photo by Kasey Albano
1 lb unsalted butter
1 In a saucepan, cook the butter on high heat until it boils.
2 Turn down to low heat, removing foam from the top as it collects.
3 Let the fat deposits turn a tan golden color. When all the fat deposits have sunk to the bottom and you can see clear
through the ghee, you are done. Turn off the heat.
4 Let sit until just warm and strain through muslin or several layers of cheese cloth.
5 Store in a dry container in a cool place.
Yield: 2 cups