Ghee is clarified butter . I use it for my Indian dishes . Pam remind me with here naan bread that is time to replenish my Ghee stock .
I put 3.5 lb unsalted butter in a pot over medium heat till started boiling .
Dropped the temperature to low and allowed to boil till it lost it moister .
every few minutes i remove the impurity (milk solids) from the top . It took about 45 minutes . As i started smelling a nutty flavour i removed it from the heat .
2 hours later i strained it through a cheese cloth .
Pam mix Ghee with fresh garlic and spread it over hot Naan yuuuuuuuum .