MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Ghee (Clarified Butter)
 Categories: Indian
      Yield: 2 Cups
 
      1 lb Unsalted butter; organic

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      1 lg Heavy bottomed sauce pan
      1    Spoon; to stir
           Soup or tea sieve
           Cheesecloth
 
  Notes:
  
  A stick of butter yields about 1/2 cup of ghee. You can make as much
  as you want, adjusting the boiling time in the recipe.
  
  Any kind of spices or dried herbs can be mixed in to make add a robust
  flavor.
  
  You can alternatively add whole spices during boiling for a mellowed
  down flavor.
  
  Place the unsalted butter in the saucepan over medium heat. Let the
  butter melt for 5 minutes. Once melted, you will observe a foam on
  the top. This takes about 5 to 7 minutes. Immediately reduce the heat
  to low. As the butter melts, it slowly begins to boil. Do not cover
  the saucepan. The solids settle to the bottom, while a thicker layer
  of oil forms in the center, the foamy layer on top begins to settle.
  You will hear a spluttering sound while the butter boils away.
  
  Slowly, the boiling process will reduce considerably and you will see
  a middle layer having a clear, golden brown appearance. This can take
  up to 1 hour. This is the ghee. Carefully spoon off the top layer of
  scum, making sure not to disturb the layer of solids on the bottom.
  
  Line your sieve with cheesecloth, then strain off the ghee into
  air-tight canisters. Discard the solids at the bottom.
  
  Homemade ghee can be stored at room temperature during winter months
  for up to 1 to 2 months, keep it refrigerated during summers.
  
  Use as required for baking or cooking.
  
  Recipe by sanjuro
  
  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/homemade-ghee.txt>
 
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