Ghee (Clarified Butter)
Heat a pound of Unsalted Butter in a saucepan over a low heat for at least an hour. Skim off the the milksolids as they rise... Most will rise but some will stick to the bottom and cook. While cooking, stir them up with a metal spoon to skim them off.
Strain the clarified butter through muslin or kitchen towel in a sieve, and discard the residue.Pour into a dish or can, and store are you would normal butter. Ghee is good for frying as it does not spit, having no water inside it like normal butter (it is 100% butter fat, unlike Butter, which is 82% fat) , and so, it does not burn as easily!