1 kg of butter, unsalted (you can use more or less the method and cooking times are pretty much the same)
To make a batch of glorious golden ghee, gently melt the butter in a saucepan over medium heat. After melting, the butter will separate into three layers. This should only take a few minutes. Foam will appear on the top layer, the milk solids will migrate to the bottom of the pan, and clarified butter will float between the two.
The ghee will foam, then gradually it will die down, then slowly bigger bubbles will start to appear, then it will foam again. When you have reached the second foam it is ready. This should take about 10 to 15 minutes, depending on how hot you have it. When you have reached the second foam, remove the pan from the heat and allow it to cool a little and the milk solids at the bottom to settle, do not stir it at any point during the process. When you are ready, scoop off the top layer of foam with a small double mesh strainer.
Next, carefully pour the golden central layer through a paper towel lined strainer, into a clean glass jar, leaving the milk solids at the bottom of the pan. If you were able to get all the solids out, and use clean and dry utensils in the jar, ghee will keep at room temperature for weeks or even months in cooler weather. It can be used as a cooking oil, finishing element, and is also a traditional Ayurvedic body moisturiser. I also like to use it in my superfood super smoothie for an energy boost.
This recipe is from my previous book, The Whole Food Pantry: published by Kyle Books: Photographs by Nassimer Rothacker