Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Simmer away the milk solids in butter, and you're left with the clarified butterfat, or ghee. A staple in the Indian kitchen, it's shelf-stable with a high smoke point, making it an excellent cooking fat.
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