KCB 1.4: Stove-top Ghee

1. Cut the butter into large chunks and melt it over moderate heat in a large heavy-based saucepan, stirring to ensure that it melts slowly and does not brown. Still stirring, bring the melted butter to a boil. When the butter becomes frothy, reduce the heat to very low. Simmer uncovered and undisturbed for the required time until the solids have settled on the bottom, a thin crust appears on the top, and the ghee is clear and golden.

2. Skim off the surface crust with a fine-mesh wire sieve and set it aside in a bowl.

3. Turn off the heat source and remove the ghee with a ladle without disturbing the solids on the bottom. Pour the ghee through a sieve lined with paper towels. When you have removed all the ghee that you can without disturbing the solids, allow the ghee to cool and store in a suitable covered storage container.

4. The remaining ghee and solids can be mixed with the crust from the top of the ghee in the small bowl and used for vegetables, soups, or sandwich spread. It will keep 3-4 days refrigerated