Instant Organic Ghee

Authentic Ghee or clarified butter is always made of raw milk from cows, originated in India thousand years ago. This quintessential fat is very important in Indian cooking to enhance rich taste and flavor. Ghee is served as condiment as well. My mother used to make traditional ghee from clotted cream collected every time by boiling whole milk. Then churned to produce butter that is melted over low heat until golden in color and milk solids at the bottom.
This recipe is a quick version using unsalted organic butter  which has nutty taste and distinctive flavor. My Marathi friend Sandhya suggested to add cloves to enhance the flavor. Honestly, I don't find that much difference but I still add a couple of cloves in the melted butter.
 

All you need is~
8oz. unsalted organic butter
2 cloves
A small heavy bottom sauce pan
glass jar, 
Wire mesh strainer
 

Method~
Heat the saucepan on low medium heat. Place butter and clove in the saucepan. Let is melt. It takes about 5 minutes. Bring butter to boil and immediately reduce heat to low. Butter will sputter as it cooks and a thick foam forms at the surface. Simmer for approximately 8-10 minutes. Make sure it doesn't burn. Keep stirring so milk solids won't stick to the pan. Butter becomes clear golden color and milk solids turns brown and settles at the bottom of the pan. Take it off from the heat and wait until warm.  Pour ghee through a wire mesh strainer into a heat proof glass jar. Ghee doesn't need any refrigeration and lasts for months in airtight container in the pantry. Make sure not to use wet spoon when using ghee.