This is one of those simple recipes that enhance many meals with its richness. In Sanskrit, it is known as ghee and used in many recipes in the Middle East/South Asia. Sometimes we just don't get around to trying something new to us, because we think it will just be too complicated to do for such a small amount needed. I am definitely guilty of that with this one. With this recipe you make a large batch, and freeze the extra for future use, and it turned out not to be as difficult or time consuming as I thought it would be ;-)
Melt butter over medium high heat in a saucepan; skim the foam off of the top layer with a spoon, discarding the foam, and cool slightly. You will know the butter is ready when the milky solids sink to the bottom and the butter oil on top is lightly golden and clear. Pour or spoon off the butter oil from the solids and discard solids. You now have drawn butter.
By Deeli from Richland, WA
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Ghee is the pure butter oil, minus the water/butterfat and is credited for being healthier to use in cooking. It is pretty expensive to buy but oh so inexpensive to make!
Heat is generally used to separate the milk solids and water from the butterfat to make clarified butter. This is a page about making clarified butter.