Ghee is a type of clarified butter that is used in many Indian cuisines.

Melt butter in a pan over low heat. When the butter has completely melted, continue to heat it over a low heat. When the melted butter starts boiling, it will begin to foam and sputter at first as the water boils off. Continue boiling the butter, uncovered. As the butter melts, it will slowly separate into three layers: The thin top layer of foam is the butter's water boiling off. The middle layer contains the clarified butter. The bottom layer contains the milk solids.

The liquid on top will slowly become more transparent. When the clarified butter has a golden transparent color, there is very little foam left on the surface, and the solids have settled on the bottom, the clarified butter is ready. The cooking time is approximately 30 minutes.

To create ghee, continue to slowly cook the clarified butter over low heat, watching carefully and stirring occasionally, until solids on the bottom of the pan turn light brown and the liquid deepens to golden and turns translucent and fragrant with a rich popcorn-like aroma. Immediately remove from the heat. Important - If left on the heat too long, the residue will burn and the ghee will have a burnt flavor.

Skim off the foam after removing from heat. Let the butter cool awhile to let more of the solids settle, and then pour or spoon out the ghee, leaving the remain milk solids in the pan. Or pour the hot melted butter through a fine-mesh skimmer to filter out the foam and solids that have settled.

Ghee can be stored, covered, without refrigeration in a glass or earthen jar for about six months. At room temperature, ghee becomes semi-sold. With refrigeration, ghee hardens and can be stored, covered, for about one year. Do not let any water get into the ghee jar. A drop of water can easily promote bacteria and spoil the ghee. Ghee doesn't burn as easily as ordinary butter.