INGREDIENTS

INSTRUCTIONS

Divide butter into 1/4 pound pieces. In heavy 5 qt. saucepan, heat
butter over moderate heat, stirring to melt slowly and completely
without letting it brown. When completely melted, increase heat and
bring the butter to a boil. When the surface is completely covered
with white foam, stir the butter gently and reduce heat to the lowest
possible point. Simmer uncovered and undisturbed for 45 minutes, or
until the milk solids on the bottom of the pan are golden brown and
the butter on top is transparent. Slowly pour the ghee through a  linen
towel or 4 layers of moistened cheesecloth. If the are any  solids, no
matter how small, strain again to prevent oil from  becoming rancid
later. The ghee must be perfectly clear. Pour the  ghee into a jar or
crock, cover tightly and store in refrigerator or  at room temperature
until ready to use. Ghee will solidify when it is  chilled. If may be
safely kept at room temperature for 2 or 3 months.  NOTES: Although
ghee resembles clarified butter, the long low heat  cooking imparts a
distinctive nutlike flavor that cannot be  duplicated.  From "The
Cooking of India" posted by  DonW1948@aol.com  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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