How to make Clarified Butter (ghee)
For thousands of years in India, people ate ghee with their meals. There is no substitute for ghee. Today it is commercially made, but the best ghee is always homemade for it is very simple to make without preservatives or coloring. The important difference between American butter and Indian ghee is highly improved taste, not much fat, and a food that promotes good health, rejuvenation, and longevity. Use sweet butter whenever possible to make ghee.
3 pounds unsalted sweet butter (makes 1 cup ghee)
Heat a large saucepan over medium heat and place the butter, stirring occasionally until the butter melts.
Bring the melted butter to a boil until a white foam forms.
Reduce the heat to low and stir. Simmer uncovered for 30-40 minutes until the solids have collected at the bottom of the pan and a thin layer of golden, crusty solids form on the saucepan. The ghee in the pan should be clear and pale gold in color.
Remove and strain through cheesecloth into a container, squeezing and wringing out the liquid from the cheesecloth.
Discard the solids and residue.
Cool the ghee at room temperature and store in an airtight container in a cool, dark, dry place, or refrigerate.
Ghee can be stored for several months.
Check out my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.