Clarified Butter (Ghee)

Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine. Because the preparation of ghee involves heat, it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for deep frying. Unlike other butter-based products, ghee has a high smoking point and can be stored without refrigeration for weeks. As long as ghee is stored in air-tight containers, it does not spoil easily.

Traditional ghee is produced from the milk of buffalo indigenous to the regions of India and Pakistan, but it can also be made from any other milk-producing animal. The process begins with the standard butter created through the churning of milk fats, solids and water. This butter still contains a significant amount of moisture, which must be boiled off to create a clarified butter. The milk solids that form are then strained out.

½ lb unsalted butter

Heat a heavy pan over low heat. Add the butter, allowing it to melt. Watch that it does not burn. Once the butter has melted, increase the heat, bringing the butter to a simmer. The butter will start to foam.

Reduce the heat to the lowest setting and simmer for about 15 minutes. Watch carefully as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove it from from the heat. Cool to room temperature.

Strain the amber liquid into a jar and discard the milk solids.

Cover and store, refrigerated, for up to 6 months.

Yields: About ½ cup