Ghee or clarified butter, homemade

Ingredients for 1 servings:

• 1 kg butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Cut the butter into cubes and melt slowly in a large saucepan. Stir the butter gently to prevent it from browning. Once the butter is completely melted, increase the heat and bring it to a boil until it foams. Then reduce the heat to low and simmer uncovered for 30-40 minutes. Do not stir! Once the milky bits have turned golden yellow and the ghee is clear enough to see the bottom of the pan, strain the ghee through a fine sieve lined with a kitchen towel into a clean container. Strain a second time if necessary until no solids remain. Let cool. It will solidify again in the refrigerator. This ghee, or clarified butter in German, will keep for months in a cool, dry place. I store it in the refrigerator in a Tupperware container with a lid. This homemade clarified butter is nothing like the kind you can buy in German supermarkets. The flavor is much more buttery. I’ve even used it to bake a cake in a pinch, and the cake tasted excellent.