Good Eats - Crustacean Nation III

• 1 pound butter

1. Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

Comments:

• After the initial boil, you must turn the heat down to the lowest possible point and simmer for 45 minutes without letting… the solids turn more than a light golden brown. This gives ghee its distinct, nutty flavor.
• I used unsalted butter and have a small kitchen so I kept a close eye on this since it was the first time I ever made clarified butter, otherwise known as ghee. Once it started browning I turned off the heat. It was beautiful. Lovely. And perfect for great seafood. Hum hum hum.