Instructions: Information: Clarified butter. Many Indian cooks use a ghee substitute derived from vegetable oil; this is available from Asian stores. Ghee should keep several months in the fridge.

Preparation:
1. Heat butter over low heat in a heavy pan. Skim off any floating particles.

2. Maintain the heat just below the simmer for 1 hour.

3. Strain through several layers of cheesecloth.

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