Ghee

Makes a bit less than 4 1/2 Pints

1. Start with the best unsalted butter you can find.
2. Put 4 lbs of butter in a heavy stainless steel saucepan and turn on medium-low heat.
3. Simmer the butter, occasionally stirring gently. It will begin to make a foam on top.
4. When parting the foam shows a clear golden liquid underneath, you can skim it off. Turn the heat down if necessary. The butter will boil gently and make a crackling sound.
5. When the crackling stops and new foam stops forming, the ghee should be a golden, clear color. It will also be mildly fragrant. That means it’s almost done!
6. Set up cheesecloth or coffee filters in a sieve and pour the ghee through it into a bowl. The filter will catch the foam and the milk solids.
7. Pour the ghee into jars. It will be clear and golden.
8. Allow it to cool. The ghee will be solid when it is cool. You can store it on the counter or in the refrigerator.