Ghee

For those of us that have food sensitivities to casein, the protein in milk, there is ghee. Ghee is clarified butter with the milk solids removed. I like to make it when I'm already in the kitchen doing other things. It's easy to make and cheaper than buying the finished product. Besides, how many recipes do you know that have just one ingredient?



Ghee
Makes about 1 1/2 cups
Recipe by Alton Brown

1 lb butter

Melt the butter in a heavy-bottomed saucepan. Bring to a boil. Reduce the heat to medium-low. Allow the foam to subside. The ghee is done when a second foam forms and the butter turns golden. You will see browned milk solids at the bottom of the pan. Strain the ghee through a fine mesh strainer into a glass jar or airtight container. Store at room temperature for up to 1 month.