Butter → ghee
Simmer butter → water evaporates → milk solids brown → strain the gold.
The idea
Melt butter on low 🔥
Heavy-bottomed pan. No stirring.
Foam rises → skim (optional) 🥄
Some traditions skim, some don't. Either works.
Wait for the crackle to quiet 🔉
Water is out. Milk solids drop to the bottom and start browning.
Golden = done ✨
Amber liquid, nutty smell, brown flecks at the bottom. Kill the heat.
Strain through muslin 💧
Into a clean, dry glass jar. Shelf-stable for months.
Full write-up coming after I make my first batch.