Ghee!

I've been reading about the health benefits of ghee for a while now (antioxidants and anti-inflammatory properties), and I finally decided to make it. I even read somewhere that they use it as a nutritional supplement or medication in India. I keep it near the stove to cook with since it is stable for frying. It also tastes delicious! You want the best quality butter you can get, preferably organic and grass fed for the most vitamins and omega-3's. The ghee is casein and lactose free!

1 pound butter (4 sticks)

In a heavy pot, melt the butter over medium heat. The melted butter will form a thick, foamy layer. You can use a spoon to discard the foam or just stir it into the butter. Picture of the first foamy layer:

Continue cooking over low to medium heat until the butter foams again. This foam will be less thick. The milk solids (proteins) should separate to the bottom and start to just lightly brown. The butter will be completely transparent and you should be able to see the milk solids sticking to the bottom of the pot.

Turn off the heat as soon as the solids are very lightly golden brown. Pour the butter into a large liquid measuring cup to transfer to a mason jar. I used a thin dishtowel to strain the ghee since I found that the towel is more effective than cheesecloth. Place the dishtowel over a pint mason jar and use the screw-on lid to hold it in place. A picture from before when I used cheesecloth:

Then just pour the ghee into the mason jar and the dishtowel will strain out the milk solids.

The ghee keeps for about 1 month at room temperature and longer in the refrigerator. There's no need to refrigerate it, and you'll probably use it before it goes bad anyway.