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Ghee Recipe

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Category   Sauces
Sub Category   None
Servings   3
Preptime   20 minutes

1 lb unsalted butter
3 8 oz. jars w/lid
Muslin, Cheesecloth, or large coffee filter

Set stove heat to medium low. You don't want to burn the butter, just separate the whey proteins and the water. The water will evaporate out as you cook. Use a heavy saucepan and place butter in to melt.
Melt butter until it is a golden color approx. 20 - 25 minutes. I like to keep the butter moving during that time so to avoid hot spots and burning.
Strain through muslin/cheesecloth into your jars. This will separate out the whey, protein solids and leave pure butter fat.
Serving Suggestions
This will last for months, much longer than butter, and it doesn't need to be refrigerated. Also ghee has a very high burn point.

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