Added by Arunadevi | Sat 06 Mar 2010 @ 19:55
Clarified butter has a higher smoke point than regular butter and is, therefore, preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter.
3 k homemade butter
* Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.
* Leave the butter to simmer gently for 30 minutes.
* Remove the pan from the heat and skim the scum from the top.
* Leave the ghee to cool for about two hours. Sieve the ghee using a muslin cloth and transfer to a large jar.
The best ghee needs to be amber color.