Ghee (Clarified butter)

Ingredients (6 servings)

Clarified butter is what gives the distinctive flavor to north Indian cooking.

500 g unsalted butter

Melt the butter in a fryingpan on low heat. Increase the heat to simmer and let it brown, about 10 minutes or until the milk solids on the bottom of the pan starts to brown. Do not let them burn.

Allow to cool to room temperature, then chill until set.
Spoon off fat from the top, leaving the residue.
Heat the fat again, then strain through several thicknesses of cheesecloth to remove any remaining solids. Store in tightly covered container. This will keep for 3 to 4 months without refrigeration.
Makes about 2 cups.

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