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“Ghee is a creamy and ultra-rich buttery fat that's similar to clarified butter. The milk solids are toasted until brown and then strained out, leaving only their nutty flavor behind. Since the milk solids are removed, people with lactose intolerance can enjoy this version of butter. Start with a high-quality butter for the best results.”
1 pound unsalted butter
1Heat butter in a medium saucepan over medium-low heat. Skim off any foam that comes to the surface. The milk solids will settle to the bottom of the pan and the butter will become clear and bubbly. Continue cooking, without stirring, until the solids at the bottom begin to brown and the butter darkens slightly, 15 to 25 minutes (tilt the pan so that you can see the color of the solids). Pour the butter through cheesecloth or a coffee filter set inside a fine-mesh strainer. You may need to coax the butter through the cheesecloth with a rubber spatula. Store, covered, in the refrigerator or at room temperature.
To make ahead: Store at room temperature for up to a month or refrigerate for up to 3 months.