If any cooking fat is worthy of the title liquid gold, its gotta be ghee.
In my book, thats as close to perfection as it’s possible for you to get.
Unfortunately, ghee is expensive to buy and surprisingly annoying to make.
What Ireallywanted was tochuck some butter in the microwaveand be done with it.
I quickly learned that theres a little more to microwaved ghee than thatbut not by much.
(I used a four-quart glass bowl for four sticks of butter.)
Second, dont cover the bowl until you have to.
After the butter melts, itll start to foam up and spit or pop.
At this point, the butter will be foamy and flecked with browned milk solids.
Everything will settle as it cools.
If there are still solids floating on the surface, nudge them gently with a spoon until they sink.
Discard the solids, or save them for a future baking projecta little extra brown butter never hurt anything.
Use the ghee right away or cool until solidified.
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