This is the quick method of making Ghee or clarified butter central to many Indian, Pakistani and Middle Eastern dishes.

Ingredients:

2lbs White or Unsalted Butter

Directions:

Melt butter in a non-stick saucepan over a low heat. Do not allow to burn When the butter has melted, raise the heat slightly and allow to simmer for about fifty minutes. Skim the froth from the top using a spoon or spatula and allow to cool a little.

Pour the butter through a muslim cloth into a large airtight jar without disturbing the sediment in the bottom of the saucepan. You now have about 1 1/2 lbs of ghee.