Ghee

Ghee, or ghi, is a common cooking fat in Indian and Pakistani cuisine. Butter is given a long, slow simmer which gives it a deep, nutty flavor. Ghee is great for sautéing as it has a higher smoking point than butter. And because the milk solids are strained out, it can stay fresh for up to 3 months at room temperature.

Makes about 1 cup

• Butter, unsalted -- 1 pound

Method

1. Put butter in a heavy saucepan and bring to a boil. Reduce heat to lowest setting and simmer for about 30 minutes. The milk solids and whey will separate out and settle to the bottom. The clarified ghee will float to the top. Do not allow the milk solids to burn.
2. Remove from heat and cool somewhat. Strain out the curds with a fine sieve or cheesecloth. Store at room temperature or in fridge.

Variations

• Add 2-3 whole cloves for a mellow, warm flavor.