|prepare strainer with cheese cloth|
1 lb organic butter, unsalted
Double boiler or 1 pot and 1 stainless steel bowl (to fit over pot)
wire mesh strainer
glass jar for storage
Using a double boiler or stainless steel bowl over a sauce pan, bring water to a boil. Place butter in bowl and reduce heat to a medium simmer. Butter will melt.
|skim your milk proteins|
|slowly pour through strainer|
Stop pouring when you see a white cloudy film at the bottom. You'll lose some precious ghee at this point, but it's better out than in.
Pour strained ghee into a glass jar for storage and allow to cool for a bit before screwing the lid on.
Ghee is best stored at room temperature.
Enjoy! I especially love it for making eggs and sauteing veggies!