HOW TO CLARIFY BUTTER
It's the milk solids in butter that cause it to brown and burn. Remove them and you've got clear, golden oil.
To clarify butter, melt it in a small saucepan over very low heat. Let stand, off the heat, until the white milk solids sink to the bottom of the melted butter.
Carefully pour off the liquid butter and strain through damp cheesecloth.
Store in refrigerator in a covered jar.
Usli Ghee
In a large frying pan, melt 1 pound unsalted butter over very low heat; this should take about 15 minutes. Increase the heat to medium. White foam will begin to form on the surface and the butter will start to crackle.
This indicates that the moisture is beginning to leave the milk solids. Cook for 10 minutes without stirring.
When the moisture is completely gone, the crackling will stop and the foam will subside.
Using a wooden spatula, stir the liquid constantly until the butter solids begin to brown. Immediately turn off the heat and let the brown residue settle to the bottom.
When the melted butter is cool, pour the clear liquid into a jar through a double layer of cheesecloth.
One pound of unsalted butter will yield 1 1/2 cups of usli ghee. Ghee will keep in a well-sealed jar for about 2 months at room temperature and 5 months in the refrigerator.
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