Clarified butter, also called ghee, is made when the milk fat is rendered from butter to separate the milk solids and water from the butterfat. Melting the butter allows the components to separate by density. The resulting clear, golden coloured liquid fat called ghee, has a high smoking point, making it an excellent cooking medium.
Take a piece of muslin, approximately 30cm square, or, alternatively, briefly boil a new chux to remove the dye and ‘dressing’. Wet the muslin or chux and line a strainer or sieve, ring it out well, and place it over a jug or bowl.
Melt the butter over low heat, without stirring, for about 5 to 10 minutes, until foaming. Leave to stand for a minute or two to allow the milk solids to settle on the bottom. The fat on the top is clear butter fat or ghee. Pour it carefully through the muslin into the jug. All the froth and milk solids will be caught in the cloth, resulting in crystal-clear liquid fat or ghee underneath.
Discard the milk solids.
Store the clarified butter in a sealed container in the refrigerator until required. It will last for a month or two.
