Ghee is basically clarified butter which is further processed by driving out excess moisture. Whilst you can buy commercially prepared ghee, below is a detailed "recipe" for making it.
The extra processing gives it a longer life and much higher smoke point, i.e. it can be heated to a higher temperature (
about 190C/375F) before it starts to burn and is therefore more practical for frying or sautéing.
Ordinary butter would brown and burn well before that temperature.
Although it originated in India, good commercially prepared Ghee is now manufactured around the world including Holland, Scandinavia and Australia.
Home-made Ghee
Makes approx 360ml/12fl.oz.
Ingredients
450g/1lb Unsalted Butter
Instructions
1. Melt the butter in a heavy saucepan over low heat.
2. Once melted, increase the heat and bring to the boil. Once the surface is completely covered with foam, stir gently and reduce the heat to very low.
3. Simmer, uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the liquid on top is transparent.
4. Remove from the heat and strain the butter through a metal sieve lined with linen or four layers of cheesecloth. You may have to do this several times until it is perfectly clear. Even the smallest of solids left in the ghee will reduce it's cooking properties.
5. Pour the ghee into a glass jar and seal tightly. This can be kept at room temperature for several months, provided no moisture is allowed to enter the ghee (e.g. dipping a wet spoon into it) or for longer if refrigerated. It can also be frozen for up to 1 year.