Ghee (Clarified Butter)

By Hklbrries

Clarified butter, a mainstay in the culinary repertoire of great chefs everywhere, is also called ghee in some recipes. You can purchase ghee already prepared in Indian markets.

Ingredients

• 1 pound unsalted butter
• Cheesecloth

Preparation

Step 1

Place a pound of unsalted butter, cut into large pieces, in a saucepan over medium heat.

As the butter melts and begins to bubble, reduce the heat to a level at which small bubbles continue to surface. These bubbles bring the yellow-white milk solids to the top, where you can skim them off and discard them.

After 10 to 15 minutes of bubbling and skimming, you will have taken most of the milk solids off the top or they will have congealed on the bottom.

At this point, strain the hot melted butter through cheesecloth. Voila! You have clarified butter.

Pour the clarified butter into an airtight container and store it in the refrigerator for up to 6 weeks.

Whenever you need to panfry or saute, put a few teaspoons of it into your skillet. You can also mix clarified butter with a little olive oil, light sesame oil, or other fairly heat-stable oil and have an unmatched taste sensation.