- 1 Cup of butter
- Melt the butter in a small heavy bottomed saucepan on low heat.
- Increase the heat to simmer and let it brown, about 10 minutes or so, or until the milk solids on the bottom of the pan will start to brown.
- Do not let them burn.
- Remove from the heat and cool.
- Skim the foam from the surface and carefully drain the ghee into a glass jar, leaving the solids behind.
- Use in recipes and store rest in refrigerator for later use.