Ingredients:
450 g butter
Method:
In a nonstick pan, melt butter over moderate heat, bring to boil with stirring till foamy.
Reduce heat and leave to simmer for 10 minutes or till the solution changes color from cloudy yellow ti clear golden color, develops pop-corm aroma, stops foaming with crackling noises, a thin light tan layer with crusts on nearly motionless surface appeared and milk solids at bottom changes color from white to tan.
Remove the pan from heat and set aside to cool to room temperature.
Drain the ghee via cheesecloth into a jar.
Yield 2 cups ghee.
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