• 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.