I haven’t made ghee for a couple of years, you know, life gets busy, you let things slide, but this is one thing I shouldn’t have ignored. The recipe is ridiculously easy, but you do have to keep and eye on it.
1/2 – 1 lb. unsalted butter
You can find a lot of directions for this online-most of them probably work.
Melt the butter in a sauce pan on medium-low heat-it depends on your stove. It will begin to boil-actually, it can get quite explosive at first, then it settles down to serious business.
Don’t stir, but allow it to continue to cook 20 to 30 minutes. It will develop a foam on the top and the solids will sink and start to brown. This is where you should watch it, if it starts to burn, you won’t have that golden delicious flavor and aroma! You have to kind of get a feel for when it’s done. I read in one post that it should smell like fresh-baked croissants-that’s a pretty good description.
Remove from heat and let cool for half an hour. Line a strainer with 4-5 thicknesses of cheesecloth; strain into sterilized jar. It does not need refrigeration.
This is what's left in the pan: