Learn how to make clarified butter. It has a higher smoke point than normal butter because the water and milk solids are separated out. So you can fry, sautee, etc with it, and not burn it. It also stores for a really long time. I take the low-and-slow approach in the video. You can also use a little hotter temp which will boil the butter and it goes faster, but you have more chance of burning the milk solids. NOTE: To make ghee you just cook it longer and brown the milk solids a bit and that is