Ingredients
- 1 lb / 0.5 kg unsalted butter
Preparation
Step 1
In a heavy-bottomed 3-quart / 3 liter saucepan heat the butter (preferably cut into tiny pieces) over low heat -- it should not sizzle -- until it melts completely. This will take anywhere from 5 to 15 minutes, depending on the size of butter pieces. Increase heat to medium. A thin layer of white foam will form on the top and the butter will begin to crackle as moisture is released from the milk solids. Let it simmer, crackling, for about 10 minutes. It is not necessary to stir during this period. The crackling will gradually stop and the foam will subside, indicating that there is no more moisture left in the milk solids.
From this point on it must be watched carefully and stirred constantly, because the foam will once again cover the liquid, making it difficult to see the butter fat as it is browning. As soon as the solid turns brown (push aside the foam to see), turn off the heat and let the brown residue settle to the bottom.
When the melted butter is cool enough to handle, pour the clear liquid into a jar, taking care that none of the residue gets in, or strain it through a double layer of cheesecloth. Let it cool completely; then cover the jar tightly. To ensure freshness, usli ghee should be kept in the refrigerator. Usli ghee keeps well on a kitchen counter for 4 to 6 weeks; provided the temperature in the kitchen is not more than 75F/24C; in the refrigerator for 4 months; and indefinitely in the freezer.
This recipe will yield about 1-1/2 cups / 350 mL of usli ghee.