CLARIFIED BUTTER (GHEE)

Steps:

• Set up your straining station. Line a mesh strainer with an unbleached basket-type coffee filter and position it over a clean and dry pot (this pot will not be heated; you'll strain the finished product into this pot to cool until it has cooled enough to pour into the final air-tight storage container). Note: DO NOT stir the butter or swirl the pan at all during this process. The entire process will take approximately 45 minutes from the time the butter starts to melt. Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil (this can be accomplished by setting stove somewhere between gas mark 1 & 2). Attach a digital thermometer to the side of the pot and immerse it into the melted butter. When the temperature reaches 255 degrees F (124 degrees C), REMOVE THE BUTTER FROM THE HEAT and using a spoon, skim the white coagulated solids and foam off the top of the butter (do not stir, just skim) and discard. When you're done skimming, immediately strain the butter into another unheated pot (as it will continue to cook until you get it out of the heated pot), put the pot cover on and allow it to cool for 30 minutes. After the butter has cooled for 30 minutes, transfer the clarified butter to its final glass storage container and cover the container with a paper towel (to prevent airborne contamination); allow the clarified butter to cool on the countertop until it solidifies; once solidified, remove the paper towel and seal the container with its lid. The clarified butter can be stored at room temperature in a tightly covered container for up to six months. Be sure to use a CLEAN, DRY utensil when you scoop-out your clarified butter. Also, be sure to close the container lid as soon as possible after usage, to prevent airborne contaminants and moisture from getting into your clarified butter, both of which can promote spoilage of the clarified butter.