Making Ghee From Butter
Ghee is great - buttery and lasts without refrigeration. You can get it from your nearby Indian store if you don't want to make it! There is even organic Ghee. But here's the recipe...
  1. Place 1 Lb OR 450 gms. of unsalted butter in a heavy bottomed sauce pan over low heat. Allow to melt completely then raise heat to medium. When butter begins to boil and starts foaming, stir once and reduce to a very lower heat, simmer uncovered and undisturbed for 45 minutes. The butter cooked this way prevents it from mold.
  2. The butter is done when the moisture has cooked out and the milk solids at the bottom of the pan have turned a light golden brown and transparent butter afloats. Remove from heat, let cool, pour through a strainer into a jar.
  3. Store at room temperature or cooler. Once cold it will solidify.
  4. This recipe makes about 1+1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.

Note: In India clarified butter is called Ghee. It has been prepared this way for thousands of years. Ghee that is older than ten years is considered a medicinal food.