Ghee (Clarified Butter)

Method

1. Cut the butter into chunks and place in a heavy-bottomed saucepan over medium heat.
2. Once melted, reduce heat to medium-low. The butter will begin to foam and sputter as the water evaporates. Don't stir — let it cook.
3. After about 10 minutes, the sputtering will slow. You'll see golden-brown milk solids settling to the bottom and the liquid will become clear and golden. The kitchen will smell nutty and toasty.
4. Once the milk solids on the bottom are a rich amber-brown and the butter is clear (about 15-20 minutes total), remove from heat.
5. Let it cool for 2-3 minutes, then strain through a fine-mesh strainer lined with cheesecloth into a clean glass jar.
6. *Storage:** Room temperature in a sealed jar for 3-6 months. Refrigerator for up to 1 year. Keep it dry — any water introduction can cause spoilage.