Ghee (clarified butter)
- In a heavy saucepan, heat butter over
medium heat until the butter bubbles and makes bubbling noises. When it is
almost done, about 15 to 20 minutes, it will be clear and become very
quiet. Quickly remove from heat.
- Cool slightly.
- Pour thru a strainer into a glass
container. Store at room temperature.
you do not cook ghee long enough, it can mold. If you cook it too long, it will
begin to burn.
Ayurvedic Cookbook by Amadea Morningstar & Urmila Desai