View source for Clarified Butter (Ghee)

===Ingredients===
*1 1/2 lbs Unsalted butter
===Directions===
#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
#Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned
#Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel
#Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
[[Category:Preparations]]