An essential part of Indian cooking that has been around for ages and will continue to do so.
- 1 lb unsalted butter 450 g
- Melt the butter in a heavy saucepan over moderate heat.
- Increase the heat and bring the butter to a boil.
- When the surface is completely covered with foam stir the butter gently and reduce the heat to the lowest possible setting.
- Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.
- Strain the butter through a sieve lined with linen or four layers of cheesecloth.
- If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear.
- Pour the ghee into a glass jar and seal tightly.
- This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated.
- It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.