Ghee

Place butter in a heavy set medium saucepan or skillet, on medium-high heat. Bring butter to a boil, giving it a stir once in a while. When it hits a boil, reduce heat to medium. There will be a thick foam that soon covers it, all the while the mixture will bubble and simmer. This takes about 15-20 minutes.

The whey proteins will start to fragment and float down. After about 15 minutes, a light see-through foam will show on top of the ghee. Wait a few minutes. When it turns a clean golden color (the separated curd bits at the bottom will be a reddish brown) immediately turn off heat and remove pan.

Set aside and allow to cool. Most of the fat will settle to the bottom of pan.

Once cooled gently strain the ghee into a clean glass jar or container, using a fine mesh sieve/cloth. Most of the browned particles will stay at the bottom of the pan. Discard the solids.

At room temperature or when refrigerated it solidifies into a pale yellow cream. Perfect for toast or any recipe that calls for clarified butter. Even great drizzled on oatmeal.