(Indian, Pakistani clarified butter)
Makes about 1 cup
- Butter, unsalted -- 1 pound
- 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.
- Remove from heat and cool somewhat. Strain out the curds with a fine sieve or cheesecloth. Store at room temperature or in the refrigerator.
- Add 2 or 3 whole cloves for a mellow, warm flavor.