Ghee (Clarified butter)
1 lb. Unsalted Butter
Heat the unsalted butter in a heavy pot over a low flame. It will slowly melt and start simmering. Gradually you will see the foam and/or scum rise to the top, and the milk solids settle to the bottom of the pot as the liquid becomes transparent. Be careful not to burn the solids at the bottom of the pot. They should remain at a deep yellow color with tinges of brown in them.
The foam at the top will slowly clear up and get settle to the bottom also. Once the liquid has achieved a transparent golden color it is done. Do not stir. Strain the clarified butter through a fine strainer and/or cheesecloth and discard the solids.
Ghee at room temperature looks semi-solid. It does not need to be refrigerated and will keep for many months. It has a much higher flashpoint than regular butter and will add an extra richness to the Indian foods you use it in.