Clarified Butter

At room temperature

One of my recipes called for Butter Ghee.  I couldn't find any so did some research on the internet.  I was pleased to find out that Butter Ghee is infact Clarified Butter which I have made before.

(Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.)

Ingredients:

Unsalted butter, cut into cubes

Method:

Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
Once the butter stops spluttering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.)
Don’t worry about getting every last bit; you can remove the rest when straining it.
Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.

Storage: Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal . It can also be frozen for a similar length of time.

Note: If you continue to cook the butter in step #2, it’ll turn a nutty-brown color and take on a pleasant aroma, which the French call beurre noisette, because of the nut-like smell and taste. You can use it right away as is, with or without the foam, and it’s wonderful drizzled over steamed vegetables.