MAKING GHEE

     Before I even get into all the reasons why ghee is so awesome, I thought I'd take a moment to explain what it is for those of you who have never made it. Ghee is clarified butter. It is a very common ingredient in French and Indian cooking.  It is also a major player in the world of Ayurveda, where it is prized for it's healing properties. You see butter is only 85% butterfat - the rest of it is made of milk solids and water. The process of clarifying the butter removes these "impurities" and what remains is golden and delightful.  
     There are so many reasons to love ghee. It is delicious, number one. It is excellent for cooking and sautéing because it has a high smoking point. Unlike butter, ghee keeps for about a month at room temperature or even longer in the fridge. It is rich in short and medium-chain fatty acids and butyrate (an anti-inflammatory fat). It is rich in fat soluble vitamins A, D, E (antioxidant for great skin, eyesight, hormonal balance), and K2 (builds strong bones). And it is okay for people who have casein or lactose sensitivities - who would have thought butter could be better?
Uses for ghee:
* Spread it on toast
* Melt over steamed vegetables, potatoes, and rice
* Sautee your spices in ghee and add to soups and stews
* Soothe a burn by rubbing ghee on it!

GHEE

1 pound unsalted organic butter

Method: Melt butter in a saucepan over medium low heat. Once it's fully melted, allow it to continue
to heat until it comes to a gentle boil. The milk proteins will first form a thin white layer over the entire surface, then expand into a thicker foam. Eventually, as the butter boils, the foam coating will break apart into smaller clusters. Technically, it's not the butterfat but the water in the butter that's boiling—that's a good thing, since we want the water to cook off. The foam will ultimately sink to the bottom of the pot as the butter continues bubbling away. You'll know that it's nearly done when the bubbling activity calms and then mostly ceases, evidence that the water is finally gone.

At that point, just pour the remaining butter through cheesecloth or a coffee filter to remove the browned bits.