*Never use salted butter.
Slowly melt unsalted butter over low heat in a heavy saucepan. Slightly increase the heat to just below the simmering point and cook for about 45 min., or until it turns a light golden color. Watch for any foam that rises and stir it back into the butter. Remove from heat and allow to cool until lukewarm. Strain the mixture through muslin cloth or a paper towel-lined colander into a clean, dry bowl. Stored in a sealed jar in the refrigerator, ghee will keep for about a year. For a vegetarian version, simply substitute butter with a high-quality unsalted margarine.
Use to make our Doro W'et (Ethiopian Chicken Stew), or use in place of butter or oil in other African, Middle Eastern and Indian recipes.