Ghee

Ingredients: 1 lb. unsalted butter or margerine

Notes: Stored in a closed jar in the refrigerator, ghee will keep for about a year. Directions: Slowly melt 1 lb. unsalted butter in a saucepan (never use salted butter). Slightly increase the heat to just below the simmering point and cook for about 45 minutes. Remove from heat and allow to cool until lukewarm. Spoon off the foam (milk solids) from the top and discard. Strain the remaining solids through cheese cloth. This strained substance is your ghee, or clarified butter. For a vegetarian version, simply substitute butter with a high quality unsalted margarine. Recipe Summary: Servings: 1 1/2 cups Total time: 1 hour

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