- Unsalted butter
- Let the butter cook in very low heat. (don’t worry if it starts to splutter). Don’t touch it.
- Once golden Brown turn off the fire and let the pan rest for some minutes without moving it, so the grease cools down and a crust forms. Then, with a strainer saperate the liquid from Solids.
- The golden liquid that remains is the Ghee, pour it carefully into a container with a lid. Doesn’t needs to go in the fridge.