Ghee

Making your own ghee is hugely satisfying. It is prepared by cooking the milk solids out of butter on a very low heat. The milk solids separate and settle at the bottom of the pan as the water evaporates. The resulting liquid is strained, and you are left with liquid gold, otherwise known as clarified butter. According to Ayurvedic customs (traditional medicine practiced in India), it aids digestion. I use it sparingly as a delicious indulgence, as opposed to eating it every day.