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Melt the butter slowly over low heat in a heavy-bottomed saucepan.
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Stir occasionally.
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When the butter is melted, it will begin to foam near the top.
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4
Continue cooking over low heat.
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5
After a couple of minutes, you will begin to hear snapping, popping and crackling.
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This is the sound of the water separating from the fat and simmering to the top to evaporate away.
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You need for this to happen.
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8
This is what helps make the ghee so shelf-stable.
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9
You will also start to see the milk solids separate out from the fat.
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10
Continue cooking over low heat until the crackling sounds cease and the milk solids have mainly sunk to the bottom and taken on a toasty brown color.
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Another good indicator that your ghee is done is that it will take on a popcorn like aroma.
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12
There may still be a thin layer of foam near the top or it may have lost all of its foam.
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Either way, if the crackling sounds have stopped and the milk solids are golden brown, it is time to remove the ghee or clarified/drawn butter from the heat.
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14
Allow it to cool, uncovered for 30 minutes.
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15
While it cools, set up your straining station.
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Line a fine mesh sieve or colander positioned over a bowl or jar with paper towels, a clean tea towel or extra-fine cheesecloth.
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17
After the ghee has cooled, carefully pour it into the straining apparatus.
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18
When you are through straining, there should be the toasted milk solids left in the strainer.
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Scrape these into a separate clean jar to save for spreading on toast or adding to recipes.
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The toasted milk solids should be stored in the refrigerator in a tightly covered container.
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The ghee can be stored at room temperature in a tightly covered jar for up to six months.
