Make a big batch of clarified/drawn butter or ghee to use in all recipes calling for butter. Clarified butters have had all milk solids removed so it has a higher smoke point. This is also great way for those that are lactose or casein intolerant to consume and cook with butter. Ghee is a class of clarified butter that originated in India thousands of years ago. Ghee also has many claimed added health benefits as well . This recipe can be used to make both drawn butter and ghee.
1lb Good quality butter
Wire mesh strainer
Mason jar or seal-able container
Place sauce pan or saute pan (as long as it’s deep enough) on low heat. Add butter to pan, letting the butter slowly melt. Meanwhile prepare your utensils. Place wire strainer over mason jar or container and line strainer with cheese cloth. Melt butter thoroughly stirring with wooden spoon. At this stage you can move to the next step for drawn butter, or continue cooking until the milk solids at the bottom of the pan start to brown. This adds a nuttier more full flavor to the butter, this will be ghee. pour into cheese cloth lined strainer slowly. There will be white spots at the bottom of the pan, those should not be poured in.