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Clarified butter or pure butterfat. It is what gives the rich, distinctive flavor to north Indian cooking. Having no milk solids it can be heated to much higher temperatures than butter without burning. Ghee 1 pound unsalted butter Heat butter in a saucepan until it melts and froths. Spoon off foam from the top and pour the melted butter into a heatproof glass bowl, discarding the milk solids in the pan. 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.