Making Ghee

There is no single ingrediant for cooking with the house blend of spices that is better in terms of taste than pure sweet butter cut with olive oil or sesame oil. Second best is Ghee: clarified butter. Clarfying butter is more expensive than purchasing ready-made ghee from the local Indian grocery store but the flavor is better.

On a low heat, melt sweet butter

Allow to stand until milk solids settle to bottom

Skim off Butter Fat (white foam). I have heard that this is considered a delicacy but I have no experience with such.

Pour off clarified Butter

Discard milk solids.