Ghee - clarified butter
To clarify butter means to separate the milk protein and milk sugar away from the butter. The only thing left in the butter will be the fat/oil.
Clarified butter is very nutritious and is easier to digest than normal butter. Ideal for any type of cooking or baking.
It is better to use unsaltet butter rather than regular when making Ghee.
200 gr unsalted butter
Put in a pot on low heat (1.5 on the stove out of 10)
Heated untill the cream, which in the beginning persipitated, rises up and floats as a hard shell.
It is then sieved in a jar, the hard shell is separated and discarded.
Keep in a fridge/cooler.