Ghee (Fragrant Clarified Butter)
Ghee is the invention of some clever ancient housewife who figured out a simple way to preserve butter. Ghee is simply the rendered milk fat minus the moisture or the milk solids; the added bonus is that ghee does not need any refrigeration. With its browned buttery and nutty flavor, ghee is wonderful to have on hand to add flavor to many dishes from steamed vegetables or toast to complex curries. Rasam, Sambar, Dal, etc. get an extra boost of flavor when the tadka/thalippu for them is made with ghee; and It is used in Middle Eastern and some African cuisines also. Although one can buy ghee at the Indian markets, the flavor of homemade ghee is incomparable! It is deceptively simple to make; it doesn't require undue attention and I usually make it while preparing dinner or am otherwise busy in the kitchen. I like to make small fresh batches so generally use no more than one pound of butter at a time. Ingredients: 1 lb Unsalted Butter Method: Heat the but...