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.
