20-MINUTE HOMEMADE GHEE
Place butter in a heavy-bottomed pan. Melt over medium-low heat and cook for about 15 minutes.
You will see the butter begin to separate into whey, clear butter, and milk fat.
Check to make sure the milk solids are not burning, but let them brown.
Skim off the whey.
Pour the clear part into a container leaving the solids behind.
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