Ghee

GHEE
Super-clarified Butter

Churned butter is about 80% butterfat, 18% water and 2% protein
with trace amounts of sugar. The protein and sugar burn at about 250º.
Ghee is simply pure butterfat. It has virtually no protein or water.
Its smoking point is about 375º, about the same as Corn Oil.
This makes it suitable for most cooking including deep-frying.
Its preparation causes the protein and sugar to caramalize
imparting a wonderful sweet-nutty flavor to the final product.

1 lb unsalted Butter

2 qt saucepan

1. Cut Butter into small pieces, place in pot,
      melt on very low flame.
      The Butter should not sizzle at this time.

2. When all of the Butter is completely melted,
      increase heat to medium-high, bring to a boil.
            A thin white foam will begin to float,
            and Butter will begin to crackle.
            This is the water beginning to boil off.

3. Immediately lower heat to the very lowest setting possible.
      Simmer, uncovered. Do not stir.
      This step may take 30 - 60 minutes.

4. Eventually the crackling will stop and the foam will subside.
      This means there is no more moisture in the Butter.

      A thin trasnparent skin will have formed on the top.
      Watch the color of the solids forming on the bottom.
      (If there is still foam on top,
            gently push open a hole and peek in.)

      The solids on the bottom will have turned golden.
      (If they are already dark brown, your heat was too high.)
      (The final product may taste burnt.)

5. Once all of the moisture is gone and the solids are golden,
      very gently remove pot from heat.
      Carefully skim the floating skin from the surface.
            Set this skin aside.
      If there are any floating brown bits, let them sink.

6. When the Ghee is cool enough to handle (about 120º),
      carefully strain through 2 layers of cheesecloth into a glass jar.
            Do not disturb the solids at the bottom.

7. Let the Ghee cool to room temperature
      before closing the jar.

8. Once the Ghee has cooled completely, close the jar.
      Store at room temperature, use within 4 weeks,
      OR refrigerate, for up to 4 months,
      or freeze for up to a year.

9. Mix the skin set aside from step #5
      with the golden solids left in the pan.
            It makes a great spread on bread.
            Use it within 3 days