Ghee

Directions

1. 1
   Line a fine-mesh tea strainer with a piece of cheesecloth, set it over a clean, dry glass measuring cup or pint-size canning jar, and set it aside.
2. 2
   Melt the butter in a small, heavy-bottomed saucepan over low heat, stirring it occasionally to ensure an even melt (otherwise, the bottom part of the block melts and starts to bubble while the top half remains firm).
3. 3
   Once it melts, you will notice that a lot of foam is gathering on the surface.
4. 4
   Scoop the foam out with a spoon or just let it be; the melted butter will eventually stop foaming and start to subside.
5. 5
   Now you can start to carefully skim off the foam.
6. 6
   Some of the milk solids will settle at the bottom and start to brown lightly.
7. 7
   This light browning is what gives Indian ghee its characteristic nutty flavor.
8. 8
   This process will take 15 to 20 minutes.
9. 9
   Once the liquid appears quite clear (like oil) with a light amber hue, pour it through the cheesecloth-lined strainer, leaving the browned milk solids behind, and set it aside to cool.
10. 10
    When the ghee is cool, pour it into a storage jar (if it isnt already in one) and shut it.
11. 11
    Keep it at room temperature, right next to your other bottled oils; it will solidify, even at room temperature.
12. 12
    (I dont find it necessary to refrigerate ghee, but if you wish, by all means do so.
13. 13
    I have kept mine at room temperature for many months, without any concern for rancidity or spoilage.
14. 14
    Because ghee has no milk solids in it, and thats what can turn butter rancid, I do as millions in India do, and leave it out.)