Learn how to make ghee at home and skip the expensive store-bought version!
Melt the butter slowly over a low heat. Skim off the milk solids that float to the top.
Continue to cook for a few more minutes until all the solids at the bottom of the pan have turned brown.
Strain the liquid into a glass container and allow to cool. Cover and store in the fridge. Discard strained milk solids.
The cooked milk solids give the ghee its flavor and color, so don't stop at the clarified butter stage!
Recipe can be doubled, or tripled with ease.