In a small saucepot over low heat, melt the butter. As white foam collects on the surface, skim it off, stirring periodically to keep bringing more milk solids to the top. Once everything has been skimmed and the ghee is golden and clear, remove from heat. Pour into a clean jar through multiple layers of cheesecloth.
A recipe from http://kitchenmouse.rozentali.com/2009/08/ghee-whiz/
Posted by Cori Rozentāle on .