This is butter that has been so well clarified that it can even be used for deep frying. It no longer contains milk solids, and so refrigeration is not necessary. To make it, put 500 g unsalted butter in a pan over low heat and let it simmer very gently until the milky solids turn brownish and cling to the sides of the pot or else fall to the bottom. The time this takes will depend on the amount of water in the butter. Watch carefully towards the end and do not let it burn. Strain the ghee through a triple layer of cheesecloth. Homemade ghee can be stored in the fridge but is equally as good on The Kitchen Bench.
There are more details on the making of ghee here: Ghee Whiz – Making Ghee.
This is also an interesting read: Ghee and Ayurveda
From the Tips and Misc Series
- A Shopping list for a month (1972)
- On Indian Bayleaves (Teja Patta): They are NOT Sweet Laurel Bay Leaves!!
- On Indian Flatbreads. Pancakes or not?
- On Cooking with Yoghurt
- On Indian Chutneys
- On Indian Curd, Yoghurt and Buttermilk.
- On Lemons and Limes (Nimbu) in Indian Recipes
- More on Cooking Sambar – Hot, Salty or Sour?
- On Cooking Vegetables for Sambar