Name: Ghee (Clarified Butter)
Cook time: 15 min
Total time: 15 min
Yield: 48
Ingredients: 3 sticks of unsalted butter

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Put butter in small saucepan over medium-low heat
As it heats you’ll hear ‘popping’ as the water dissipates out of the butter. Remove the proteins (white solids) on top with spoon as they form (pictured in top left)
Once no more water is released or proteins form (after about 15 min), remove from heat and allow to cool for about 20 minutes before transfer to glass storage container
Store, covered, in refrigerator up to 2 months

Both salted and unsalted butter works for this; if you do use salted, the salt will be carried out with the protein solids (you can test this by tasting them!).
Do stay in the kitchen as you make this and watch your burner temp so it doesn’t heat too quickly.
And no need to be fussy with getting each speck of protein solids scooped out as they form. Get the majority at the beginning and then you’ll notice that the smaller ones will actually brown and settle to the bottom of your pan. Then, when you carefully pour the liquid into the glass container, those solids will remain happily at the bottom of the pan.

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