INGREDIENTS

INSTRUCTIONS

Put the butter into a good-sized nonstick pan. Melt at the lowest possible
heat. When it's all melted, increase heat slightly. There must be no sign
of smoke or any other undue activity indicating too much heat. Leave the
butter to stew (the only word for it, really) for about an hour. Watch it
carefully to make sure it doesn't get too hot and start to scorch. The milk
solids will fall to the bottom of the pan: others will float on top. DON'T
STIR or agitate the pan under any circumstances!
At the one-hour point, carefully skim off any remaining floating stuff with
a skimmer or slotted spoon. Remove the ghee from the heat and allow it to
cool for 10-15 minutes. Strain it into a heatproof jar through a triple
thickness of cheesecloth, or a thickness of butter muslin if you can get
it, or even through paper towels.
The ghee will solidify, but it won't get too hard. It should be light
yellow and have a lovely butterscotchy aroma. Keep it tightly covered in a
cool place. It will keep almost indefinitely if you've successfully gotten
all the milk solids out.
Cholesterol alert, for those needing one: This is 100% pure butterfat. Use
in moderation.
Posted to recipelu-digest Volume 01 Number 182 by Sharon Raghavachary
<schary@earthlink.net> on Oct 29, 1997

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