Ingredients
Directions
- 1
Add however much unsalted butter you want to a heavy bottomed pot and melt on med heat.
- 2
Slowly stir and you’ll see it get frothy. Leave it on low heat to get rid of all the water content or alternatively you can skim the foam if your pan/pot is too small or to save some time.
- 3
Once you hear crackling and then see boiling, put the heat to the lowest setting to maintain a simmer. You can also skim more foam if needed here.
- 4
You’ll see the color slowly change from yellow, to gold, to darker golden. You’ll also see the milk solids rise to the top and then fall to the bottom and also turn dark brown.
- 5
At this point, very carefully move the pot off heat and the residual heat from the pot will continue to toast the milk solids without burning them.
- 6
Let it cool completely and then strain into a clean airtight jar by using a sieve with a cheesecloth on top.
- 7
Store in a dark cabinet and it’ll solidify within 1-2 days.
- 8
Optional: use the leftover browned milk solids on some rice mixed with sugar, in your pie crust / cookies, or even roti/breads!
