Ghee is a clarified butter often used in cooking. Free from lactose, water, and proteins, it is made by heating regular butter (unsalted, semi-salted, or salted) on a very low heat to separate the fat from the milk proteins, lactose, and whey, in order to recover only the fat.
Cut the butter in half and place it in a bowl. Place the bowl on the sieve of your steamer. Allow it to melt over low heat until it liquefies. Be careful, the butter should melt but must not boil. Do not mix the butter. Remove the bowl from the steamer. Let it cool for 10 minutes.
Place the bowl with the melted butter in the fridge for a few hours. Once it is firm, remove the butter from the bowl using a round knife. Scrape off the buttermilk (the white part!) that forms on the butter. Rinse, drain, and wipe the butter.
To finish, wrap with plastic wrap or place it in a glass jar. It can be stored both in and out of the refrigerator for several months, preferably away from light.
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