Gee! Let's make Ghee

In most Indian recipes you come across you will find ghee used as the oil of choice. Groundnut oil (peanut oil) is often given as an alternative but ghee which is clarified butter is much preferred. In Ayurveda (an Indian alternative health system which originated over 6,000 years ago) ghee is said to be the best oil for cooking because it boosts the immunity and is best for your digestion system. Ghee is easy to make and certainly worth the extra effort if you wish to experiment with Indian cooking.

1 lb of good butter (organic if possible)

Put the butter in a saucepan and bring to the boil. Reduce to a medium heat and contine until the butter has changed to a clear golden colour with a froth forming on top.

That is it. You are done. The ghee will keep very well without refrigeration as long as you do not introduce water into the container.