Ghee
(courtesy of Radheka Patel Savoy, ayurvedic health and wellness counselor in Reno. Makes 16 ounces)
Put 1 pound organic unsalted butter into pot and heat on medium for about 15 to 20 minutes. Butter will melt in the beginning, forming a thick, cloudy, liquid form. Slowly, cloudiness will lessen, and liquid will become transparent. You will also hear a hissing sound. In a few minutes, you will see the transparent ghee on the top and the golden brown sediment at the bottom. Now it is ready.
Remove pot from heat. Let cool for few minutes, then strain into thick glass jar through a stainless steel strainer or cheesecloth. Store ghee at room temperature. Never refrigerate.
