Ghee is a clarified, unsalted butter with the milk proteins removed. We use ghee in everyday cooking and especially when making Indian Sweets. I always use ghee in my daughters food to reduce spiciness. I used to buy store bought ghee. But when i learnt how easy and good to make it at home, I started making it.. Ever since i never bought store bought ones..
Unsalted Butter - 1 lb (preferably grassfed)
1. Heat the butter in a sauce pan over medium heat. Once it is completely melted, reduce to simmer.
2. The butter will foam and then started bubbling. Once it stopped bubbling and the second foam occurs, the ghee is done.
3. The milk solids will settle in the bottom of the pan.
4. Then strain the ghee using a strainer and store in an air tight container.