Thought in the East to have many virtues, ghee is believed to take on and magnify the properties of food it is combined with, making the food more nutritious. Ghee imparts a buttery flavor but can hold a much higher temperature than butter without scorching.
1/2 pound unsalted butter
1 clean 8-ounce jar with lid
Put butter in a saucepan. Heat until it begins to boil, then turn heat to low. White foam (from the milk solids) will accumulate on the top. Use a small strainer and begin gently skimming solids off the top without disturbing the bottom. As you continue this process, the liquid in the bottom of the pan will begin to appear clear and golden. When all the water is boiled out of the butter, the cooking will sound like hissing, and the bubbling will stop. Remove from the heat and let cool a few moments. Pour the ghee into the jar. It will solidify as it cools. Store in the refrigerator.
Makes about 1 cup