Ghee

1. 1

   In low heat, melt the butter in a non-stick pot.

2. 2

   Simmer quietly. The foam will appear in the top layer. Continue to cook until the popping sound of the water subsides and the milk solids sinks down to the bottom, 10~15 minutes.

3. 3

   Strain the liquid through a cheese cloth or kitchen paper towel.

4. 4

   Reserve in a glass jar with a tight-fitting lid; can be kept in the fridge for months.

No additional tips available.