Instructions
1. In a heavy-bottomed, 3 quart saucepan, heat the butter over low heat - - it should not sizzle -- until it melts completely. This can take anywhere from 5-15 minutes depending upon the size of the butter pieces.

2. Increase heat to medium. A thin layer of white foam will appear 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 carefully watched and stirred constantly, because the foam will once again cover the liquid, making it difficult to see the butter fat as it is browning.

3. As soon as the solids turn brown (push aside the foam to see), turn off the heat and let the brown residue settle to the bottom of the saucepan.

4. When the butter is cool enough to handle, pour the clear liquid into a jar, taking care that none of the residue gets in. Alternatively, strain it through a double layer of cheesecloth into a jar. Let the ghee cool completely and then cover tightly. Refrigerate for up to 4 months, or freeze indefinitely.

One pound of butter yields about 1 1/2 cups of ghee.


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Yields: 0 Servings
     Classic Indian Cooking, page 51

notes: 

Cuisine:   Indian

Main Ingredient: