Clarified Butter

This is how to clarify butter. It is also called 'ghee' in Indian recipes. Ghee is good for cooking as the temperature can be much higher than when frying with ordinary butter.It is ideal for rice and curries and also for Indian sweets Home made ghee gives a lovely flavour in the food and it is pure without any smell.

Ingredients

1lb. Butter

Method

Take 1lb of Anchor butter and melt in a large heavy saucepan. Heat it below simmering point. The white froth will appear on the top and the salt will remain at the bottom of the pan. Do not stir with a spoon and simmer on a very gentle heat till the moisture evaporates and the colour will change from pale yellow to honey colour and a lovely  aroma will come out. This will take roughly 15 — 20 minutes.
Carefully strain the ghee through a fine muslin cloth or J—cloth. The clear clarified butter is called ghee. This ghee gets solid when it cools, and you can keep it outside in a cool place for 6 — 8 months.