Ghee

I've been busy preparing the place for Her arrival. It is still one more week, but I'm already making everything to be ready for that moment.
Actually it's funny that freeing up space by just rearranging stuff takes quite a lot of time. I wouldn't think that taking things out of a wardrobe, cleaning that, and then putting things back in took hours, while the whole process of cleaning-arranging-moving-selecting adds up to days...
Anyways, being busy with that doesn't allow me to spend time in the kitchen preparing tasty and good-looking meals (which I love to do). However, I made ghee yesterday, so I thought publishing a post of it would worth doing.

Ghee is something seriously good. Not just delicious, handy in the kitchen, good to fry and bake with, but you can eat it as a sandwich spread or as-is. And really, it's the HEALTHIEST kind of oil I've ever came across with. It does so much good to your body that taking a ghee-cure (when you swallow 1 tbsp of ghee on an empty stomach in the morning for a week or two) is one of the best things you could do with your stomach.

Anyway, I should stop describing ghee, firstly because you may already know about it, secondly because a lot of people did that before me. Here is a good description of ghee.

Making ghee at home
Ingredients
500g (or more) organic pure butter (unsalted)
1 very clean pan
1 very clean pot or bottle to store

Preparation
Make sure your utensils are clean enough, and your pan is big enough to boil the butter. Begin by warming up the butter in the pan (low / medium-low temperature), and be sure the temperature is not too high. The best is not to touch the butter while boiling.
Low setting of the hotplate should be okay. I have an electronic one (not the best, I know), and I always set it to 2 (the max is 6), and it's perfectly enough.
So your butter should be boiling already. Don't worry about the foam on the top of it, it's the result of all unwanted stuff that are lighter than the oil itself (water, for example). Also, you can see some "spots" on the bottom of the pan, that is in fact the protein, which is heavier than the grease we need.
While boiling, the butter makes some nice popping sounds. That's normal. So how do we know when the ghee is ready? Once the sounds are over and the smell of oil is the closest to fresh croissants...
Once you get to this point, remove the pan from the hotplate and let it cool until just warm. Prepare a perfectly clean pot, cover it with a cheesecloth and pour the oil on the cheesecloth so that it filters that. And: voilá! You have the fresh ghee itself.
The ghee, if clean, keeps quite well in the kitchen (room temperature) for more than a year.