Ghee

• 1 lb unsalted butter
• cheese cloth

1. Place 1lb unsalted butter in a saucepan and stir over medium heat until melted.
2. Bring to a boil and reduce heat to med-low.
3. Foam will form on top as the solid milk particles fall to the bottom.
4. Return to a low boil for 8 min, until particles are golden brown.
5. Strain the clarified liquid into a glass jar using cheesecloth or fine mesh-sieve.
6. Cover with lid; Discard the particles.
7. The ghee will become semi solid at room temp and keep for several weeks or up to 6 months in the fridge.
8. Makes about 1 3/4 Cups.

unsalted butter, cheese cloth

Taken from www.food.com/recipe/ghee-353639 (may not work)