Usli Ghee (Clarified Butter)

INGREDIENTS

INSTRUCTIONS

Butter in India is called makkhan.  Clarified butter, instead of being
called makkhan ghee, is called usli ghee (usli means "real" or "pure,"
which in this context refers to the real or original fat of the ancient
Indians).  Clarified butter or usli ghee is essentially French brown butter
with the brown residue strained off. Usli ghee has a light caramel color
and a heavenly aroma. Since there is no moisture present, it keeps well
covered, at room temperature, for several months. (I keep it in the fridge
.... I have no nerve.)
To make 3/4 cup clarified butter (usli ghee), place 1/2 pound (2 sticks)
sweet, unsalted butter in a heavy-bottomed saucepan (she means frying pan)
and put on a burner. Keep the heat low until the butter melts completely,
stirring often during the process. Increase the heat to medium-low and let
the butter simmer until it stops crackling, thus inidicating that all the
moisture has evaporated and the milk residue is beginning to fry. As soon
as the solids turn brown (10-12 minutes), turn off the heat and take the
pan off the stove. Let the residue settle to the bottom of the pan, then
strain the clear butterfat (usli ghee) into another container. This usli
ghee, when it is completely cool, will turn a cream color. Ready-made usli
ghee is available in INdian grocery stores, but remember ..... there is no
guarantee of its freshness or purity
Recipe By     : Pat Gold <plgold@IX.NETCOM.COM>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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