Step 1

In a medium saucepan over medium/low heat, melt the butter. Add the garlic and stir.

Step 2

Increase the heat to medium/high and allow the butter to come to a boil. Boil for approximately 1 minute.

Step 3

Reduce the heat to low and simmer lightly for 4-5 minutes. You'll notice the milk fats have settled on the bottom of the pan and the clarified butter is on top.

Step 4

Use the strainer and cheesecloth to strain the ghee into a glass jar and discard the milkfat.

Step 5

Allow the ghee to cool and place the lid on the jar.

Step 6

Store in a cool, dark place for up to 3 months. Use as you would regular butter and also to saute and pan-fry foods.