clarified butter or "ghee"

ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!

• Ready In: 22 mins
• Yields: 1/2-1 cup

Ingredients

• 1 -2  cup butter
•  coffee filter

Directions

1. set saucepan on stove on medium-low setting.
2. put butter in pan.
3. once butter is melted, turn setting up to medium.
4. butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
5. once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
6. filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
7. transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).