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Ghee
From the kitchen of Sharmagne Leland-St. John

4 sticks pure unsalted butter

Heat the butter in a saucepan over medium-high
heat until it boils or forms bubbles. Reduce heat to
medium-low and cook uncovered until butter turns
to a clear golden colour. When it is ready, it will
have foam on top indicating the ghee is done. Let
it cool it and store it in dry covered container. Use
ghee in you regular cooking. It need not be
refrigerated, but always use dry utensils when
measuring out ghee for use.

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