Ghee - butter

Method

• In a heavy skillet, over medium to medium low heat, heat butter until completely melted.
• Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface.
• Stir occasionally.
• Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden.
• Push aside foam periodically to check color of sediment.
• When sediment turns light brown, remove from heat (see note).
• Decant into a jar with a tight lid.
• Warm, if desired, for serving over rice.
• Note: If you heat until sediment turns dark brown, ghee will lose its flavor and taste like vegetable oil.