Prep time: 15 minutes
Makes 2 cups
In a heavy saucepan, place 1 lb. unsalted butter, preferably organic
Turn the heat to medium and cook uncovered for about 15 minutes. You will know the ghee is close to done when a brownish coating begins to accumulate on the bottom of the pan. At this point begin to keep an eye on the ghee (it can burn very quickly). When it becomes very quiet and is no longer bubbling away or it begins to foam up, much more than in the early stages of the process, the ghee is done and should be removed from the heat. Let it cool, then pour it through a stainless steel mesh strainer lined with cheesecloth into a glass or stainless steel container with a top. The milk solids which form on the bottom of the pan should be discarded. Do not refrigerate the ghee as condensation could cause water to accumulate in the ghee. Avoid using utensils with water drops or food particles in the ghee, to prevent contamination.
Recipe adapted from “Ayurvedic Cooking for Westerners” by Amadea Morningstar