(Indian, Pakistani clarified butter)
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 sauteing as it has a higher smoking point than butter. And because all of the milk solids are strained out, it can stay fresh for up to three months at room temperature.
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.