Originally Posted by cjs
It's like the (and please I'm not trying to start WWIII) mother sauces - I only remember clarified/ghee because we had such arguments about it in school - best way to get info cemented in your brain!!!
I just made a kilo of ghee today. It took me a while to get it right, since I took the "recipe" from an Indian website and it was a bit vague, but now I have it off pat.
Melt the butter ( unsalted) gently in a large pan with a good heavy bottom. Heat it gently till it begins to bubble slightly, and then turn down the flame to minimum.Cook it for about 45 - 60 minutes. You may need to use a splatter shield; it is prone to volcanic-style eruptions on the surface.
The top foamy surface will gradually become a little crispy. you can remove this with a slotted spoon and give it to the cat.
A thick, brownish sludge will form on the bottom of the pan. Do not stir it, just wait until the ghee is ready ( time given above) then gently pour the ghee into a glass jar and put a lid on it. Discard the sludge. The liquid will be golden brown and have an enticing nutty smell.
Tomorrow, you will have yellow cream in the jar. Just spoon out a little when you want to cook Indian food - or any other, for that matter!
I cannot, unfortunately, tell you much about the other sort of butter, since the question has never been clarified... (arf! arf!)