GHEE

Used for deep-frying and regular cooking, ghee is the best cooking medium; it has the most delicate flavor and has no substitute.

Place the butter in a heavy pot. It is easiest if the liquid fills between 1/2-3/4 of the pot when the butter has melted. Let the butter melt on a medium flame until it begins to foam up. Take a large spoon and a bowl and skim the foam off into the bowl. Lower the heat and keep cooking Gradually the butter will clarify and the solids will keep rising to the top. The solids will begin to be crusty rather than foamy. Be very careful not to burn the ghee. Keep skimming every 10 minutes or so until the ghee is an amber color and no more solids rise to the top. (Preparation time is from 1 1/2 to 2 1/2 hours). The few impurities which remain at the bottom can be strained by pouring the ghee into a container through muslin Ghee can be stored indefinitely without refrigeration. The solids can be used in making bread, biscuits, steamed vegetables and cereals.