Ghee

Ghee

1 lb organic, grass fed butter (I like Kerry Gold Irish Butter; salted or unsalted is entirely up to you)

That's it! Oh, you were looking for more ingredients? Nope, that's it!

Directions:

1. Place butter in a medium saucepan over medium high heat. Allow butter to melt into a brisk boil.
2. As the butter continues to rapidly simmer it will foam up. Keep going!
3. The foam will die down and you will start to see little white bits sinking to the bottom. This is the milkfat. Keep going!
4. The fats will begin to brown and the butter will foam up a second time. After this second time remove from the heat.
5. Strain through cheesecloth or a fine mesh sieve, capturing all the browned milkfat bits (discard these). That's it!

NOTE: Some people choose to keep their ghee on the counter, where it will stay in a mostly liquid form. This will only be good for a few days. I keep my ghee in the refrigerator where it turns solid, just like regular butter. Granted, ghee doesn't last super long in my house, but it lasts much longer refrigerated.