Place the butter in a saucepan over medium heat. Allow the butter to almost come to a boil. Turn the heat down so the butter is gently simmering and bubbling. Cook for another 10-15 minutes, undisturbed.If you want to add-in anything do it once all the butter has melted and allow it to simmer in the rest of the process.
The milk solids will sink to the bottom of the pan. Once the milk solids have settled to the bottom and lightly browned, your ghee is ready.
Pour the ghee through a strainer into a glass jar. Ghee may be stored at room temperature.
Notes
You can add in many Ayurvedic supplements like hing for digestion or saffron for mental clarity and focus or tumeric for inflammation.
