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2 qt. saucepan
2 qt. metal bowl
1 pt. covered storage container
large metal spoon
6 in. strainer
1 large paper towel
Ghee tastes good, keeps well, and can tolerate high heat without smoking or breaking down.
All equipment must be scrupulously clean or the ghee will pick up flavors. Don't use a non-stick saucepan. The paper towel must be from a roll and not the folded type. Unbleached, unscented is best. Coffee filters are usually too small. The strainer should have a tab opposite the handle so it will sit across the metal bowl without being held. The lid on the storage container must fit tightly. The white residue from the straining is edible and tastes a bit like cream cheese. It doesn't keep well.
The heat can easily get out of control on an electric stove. This is NOT a good recipe for children. Use extra caution on larger batches when pouring hot ghee from a large pot.
1. Slowly melt the butter in the saucepan over low heat. After the butter is completely melted continue heating until it bubbles gently.
2. Skim the foam that forms on the top.
3. Continue heating until the milk solids start to stick to the bottom of the pan. Do not allow the milk solids to turn brown.
4. Pour the ghee through the paper towel in the strainer and into the metal bowl. Be carefull not to overfill the strainer or allow milk solids to fall into the ghee. The ghee should be a transparent yellow without any cloudiness from water or milk solids.
5. When it has cooled sufficiently, transfer the ghee to the covered storage container and refrigerate. Ghee keeps for a few months or so under refrigeration or a few weeks at room temperature.