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Written by Yvette Hedin
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 Clarified butter
Butter that has had the water, milk solids and salt removed. Normally butter will brown and burn at lower temperatures. By clarifying it you leave pure butter fat which is more stable and
can be cooked at a higher temperature. Clarified butter
stores better than ordinary butter, you can keep it refrigerated up to two months. Ghee is a form of clarified butter used in Indian cookery.
Make it by gently heating butter cut into small parts up to boiling point. It will separate, straining
off the pure melted butter. Put in a storage jar and
leave it to cool. Cover and refrigerate when cooled.
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