Clarified Butter = Ghee = VPK
Here's a 1, 2, 3 of how to make Ghee.
Unsalted butter is the way to go in making the best ghee possible.
Cut the butter into 1 inch squares and place them into the sauce pan. Set the stove to medium heat and stir occasionally.
Prepare your glass jars which will strain the milk curds away from the ghee once the process is over.
A thick foam will begin to form to the top. (step #1)
Allow the ghee to simmer and turn the heat down to medium-low. Wait for emerging bubbles through the foam. (step #2)
The ghee will begin to foam for the second time (step #3) after milk curds will stick to the sides of the pan and sink to the bottom. Gentle stirring can take place during these steps.
Let the ghee cool slightly before pouring it through the wire mesh and cheese cloth. A better way to strain is to lay the cheese cloth inside the wire mesh and strain.
WHAAA LA. You've turned butta into liquid gold!!!