Ghee - Clarified Butter

I used to have no interest in butter.  Then I found ghee.  Now I use it nearly every day.

Think 'toasted butter' or even 'spreadable popcorn aroma'.  It smells comforting, tastes divine, and it has health-promoting benefits. What's not to love?!

"Ghee is purified butter and is used commonly in India. While in the West we’ve had a complicated relationship with fat and butter over the past 30 years — resulting in that odd stepchild, margarine, that no one likes to mention — its benefits have been extolled by Ayurveda since time immemorial. The Charaka Samhita, a centuries-old Ayurvedic text, says, “Out of all the oils fit for human consumption, ghee is the best to eat,” and this healthy fat is used as both food and medicine to nourish the body’s tissues, cleanse toxins, improve eye health, lower cholesterol, boost the immune system and promote general vitality." - Julie Clarke

I use this on a nearly daily basis; on hot cereal, boiled eggs, warm rice, toast (then topped with organic peanut butter), and in recipes such as lentil dal, and tagine.

Make this once... and you will likely never go back to butter again!

Ingredients
1 lb unsalted organic butter; choosing butter from grass-fed cows will boost the vitamin K2 content.

You will also need
Shallow pan
Fork or slotted spoon
Metal sieve
Cheesecloth
Glass jar with lid

Procedure
Place unwrapped butter in a shallow pan over medium-low heat.  Butter will melt slowly.

A simmering/crackling sound will be heard periodically from the pan contents, this is to be expected.
Occasionally skim off the foam that collects on the surface; be careful not to disturb the sediment on the bottom of the pan.

When you no longer hear crackling, it is done.  Pour the contents through a metal sieve lined with cheesecloth... in to a glass jar.

Allow to cool entirely before covering with lid.

Store at room temperature or in refrigerator.