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Ghee
Ghee, also known in Biblical times as samneh, is a clarified butter from
which milk solids were removed. Ghee can be kept for long periods of
time without refrigeration. It is suitable for frying at high
temperature and is richer tasting than regular butter. Used in many
recipes of Indian cuisine to fry spices.
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Unsalted butter in quantity sufficient for several weeks of cooking
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Melt unsalted butter in a saucepan over the lowest possible heat.
Simmer for about 45 minutes or until milk solids separate. Strain
through several layers of cheesecloth. Allow to cool and store in a
jar in the refrigerator.
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