Clarified butter (ghee)

In a heavy saucepan over medium low heat add the butter and melt. When the butter comes to a boil, it will begin sputtering and foam - continue cooking uncovered over medium low heat so that you can hear constant spitting and sizzling sounds.

You should soon notice that the amount of foam decreases and small white curds start forming at the top. These curds will eventually settle at the bottom of the pan.

Continue cooking until the butter gets a golden, transparent color (about 30 minutes). Remove from the heat immediately as at this stage the butter can burn easily.

Let the butter liquid cool down a bit, then pour into a glass jar through a file sieve. Discard any dark bits at the bottom of the pan.

You can keep clarified butter covered, without refrigeration for several months.