Or make your own: Simmer unsalted organic butter until browned milk solids settle to the bottom of the pan, about 15 minutes, then strain.
1 pound butter
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

1 pound of the best quality Butter you can buy (preferably unsalted - see NOTES)
Skillet with high sides
Fine Mesh Skimmer
Fine Mesh Strainer or Cheesecloth
Glass Container or Mason Jar for storage
Heat a wide-bottomed skillet with high sides (for splashing/bubbling) over medium-low heat. Once hot, add butter.
This is what it looks like after 1 minute...
Use a wooden spoon or spatula to stir the butter and speed along the melting process. After 5 minutes (almost melted) Once butter is completely melted and begins to bubble, very slightly lower the light. You want a steady bubble but not so much that butter is jumping out of the pan or spraying on the stove top. Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan. Here are pictures taken every through the process so you can know what to expect. Begin carefully skimming the top layer off until Ghee looks clean (except for bits on the very bottom) and discard. Slightly raise the heat back up to medium low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the milk protein bits on the bottom of the pan begin to brown. Do not let them burn! Immediately remove the Ghee from the stove top and set somewhere to cool. Once cool, strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan. Store Ghee at room temperature in a glass container or mason jar and use as needed. That's it. I included a lot of pictures because while it sounds simple, it took me a couple of tries to get it perfect and I thought for this one, more info was better. Enjoy!

It is also called clarified butter. Ghee can be quite expensive in the stores; making it in your own kitchen is easy and inexpensive. You can store ghee in an airtight container on a pantry shelf.
1 pound unsalted butter
Using a medium saucepan, heat butter on medium heat.
Allow butter to melt and bring to a boil, stirring constantly. You will notice that the oil will separate itself. The top will begin to froth; remove froth. Allow the oil to become clear. Once clear, remove from heat and allow to cool for 15 minutes. After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth. Put lid on container and store on shelf.

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