The two main reasons for making clarified butter / ghee are:
1) To remove milk proteins
2) I am far less likely to burn the butter oil when cooking!
Ridiculously expensive in the shops, at around £8 for 300 organic mls, you can make the same quantity of Ghee for half that price.
Take 2 blocks of organic butter and either put them into a saucepan, or an oven proof glass jug, like this:
When the butter has completely melted, you need to pour the butter oil into a sterilised glass jar.
To ensure that the proteins don’t mix in with the butter oil, I GENTLY and slowly pour the oil through several layers of muslin or a thick tea towel, to catch any proteins. The proteins are the white layer.
This is the “set” butter oil / ghee, or clarified butter. Happy Cooking 😉