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Title: Homemade Ghee (Clarified Butter)
Categories: Indian
Yield: 2 Cups

1 lb Unsalted butter; organic

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1 lg Heavy bottomed sauce pan
1 Spoon; to stir
Soup or tea sieve
Cheesecloth

Notes:

A stick of butter yields about 1/2 cup of ghee. You can make as much
as you want, adjusting the boiling time in the recipe.

Any kind of spices or dried herbs can be mixed in to make add a robust
flavor.

You can alternatively add whole spices during boiling for a mellowed
down flavor.

Place the unsalted butter in the saucepan over medium heat. Let the
butter melt for 5 minutes. Once melted, you will observe a foam on
the top. This takes about 5 to 7 minutes. Immediately reduce the heat
to low. As the butter melts, it slowly begins to boil. Do not cover
the saucepan. The solids settle to the bottom, while a thicker layer
of oil forms in the center, the foamy layer on top begins to settle.
You will hear a spluttering sound while the butter boils away.

Slowly, the boiling process will reduce considerably and you will see
a middle layer having a clear, golden brown appearance. This can take
up to 1 hour. This is the ghee. Carefully spoon off the top layer of
scum, making sure not to disturb the layer of solids on the bottom.

Line your sieve with cheesecloth, then strain off the ghee into
air-tight canisters. Discard the solids at the bottom.

Homemade ghee can be stored at room temperature during winter months
for up to 1 to 2 months, keep it refrigerated during summers.

Use as required for baking or cooking.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/homemade-ghee.txt>

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