Just a quick addendum to what I said yesterday about the Ayurvedic program.
After doing a little bit of searching, I found out that the reason we couldn’t BUY “clarified butter” locally is simplicity itself – as in, it’s incredibly simple to MAKE.
Really, the process is a lot like making Beef Bone Broth from scratch, which we already knew how to do. So I had my wife stop at the grocery store on her way home from work last night, and pick up 2 pounds of unsalted whole butter.
All you have to do is melt the butter over VERY LOW heat, and skim off the bubble-ish parts with a breakfast cereal spoon. When you’ve got it all melted, and all the floaty stuff skimmed off, very slowly pour the clear yellow liquid into a container that you can cover with a tight lid, watching for a “residue” on the bottom of the pan. Do not pour the residue into your container if you can avoid it. The clear yellow liquid will harden as it cools, and that is your “clarified butter”.