So my family really loves Indian food and I used to buy jars of ghee in the Indian section of our local Superstore grocery store, but have recently taken up making it myself. The major benefits of using ghee in cooking are that because it contains no water or milk solids it has a much higher smoking point than butter for cooking, and it lasts forever (over a month) on the counter top (if you don't use it all up first!
It is relatively simple to do, as well, and since I learned how to do it (youtube is my friend) I've been kicking myself for how much I bought over the years.
Take a pound of butter and melt it in a heavy-bottomed saucepan over medium heat.
Bring to a boil, then turn down to medium-low and let it simmer till the water all evaporates and the milk solids sink to the bottom and turn brown (takes about 20-30 minutes).
Skim off the foam, let cool for 10 minutes, then strain through a coffee filter into a clean dry glass jar.
Store at room temperature or in the fridge (if you make big batches when butter is on sale you can keep one jar out and keep the rest in the fridge till needed).
It is relatively simple to do, as well, and since I learned how to do it (youtube is my friend) I've been kicking myself for how much I bought over the years.
Take a pound of butter and melt it in a heavy-bottomed saucepan over medium heat.
Bring to a boil, then turn down to medium-low and let it simmer till the water all evaporates and the milk solids sink to the bottom and turn brown (takes about 20-30 minutes).
Skim off the foam, let cool for 10 minutes, then strain through a coffee filter into a clean dry glass jar.
Store at room temperature or in the fridge (if you make big batches when butter is on sale you can keep one jar out and keep the rest in the fridge till needed).