Ghee is butter without the water and hard to digest, cholesterol forming milk solids. Ghee is made by boiling the water out of butter. Sugar, proteins and saturated fats, the milk solids, precipitate out and settle to the bottom. Then the ghee is poured through a cheesecloth or similarly fine filter.
To boil butter place it in a small sauce pot on medium heat. Bring to a boil and lower heat to medium low because the milk solids in butter tend to burn when cooked too quickly.
The butter will mature through several stages. First it will crackle and pop indicated water hasn't yet evaporated. The surface will be frothy and opaque. The ghee will be cloudy at first. Then the foam changes and the ghee will become clear. The ghee will start to fizz and take on a deeper golden yellow color. Lower heat until the ghee is just simmering. Eventually you will notice the milk solids at the bottom take on a roasted, toasted color. Turn off the heat and strain. Ghee strains best when hot.
Do not stir the ghee while cooking.
How Can This Ayurvedic Recipe Make You Feel Great?
One of the most important medicines in Ayurveda. For Ayurvedic notes see ghee in the ingredients section.