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Ghee

Take 1 lb / 450g of the best quality unsalted butter that you can
find. Put it in a heavy, smallish pot and let it melt over a low
flame. Soon it will begin to simmer. Let it simmer on low heat
for 10-45 minutes (timing really depends upon the amount of water
in the butter), or until the milky solids turn brownish and either
cling to the sides of the pot or else fall to the bottom. Because
you have to boil all the water away without letting the butter
brown, you must watch it, especially toward the end of the cooking
time. Now strain the ghee through a quadrupled layer of cheesecloth.
Homemade ghee is best stored covered in the refrigerator. Unlike
butter, it will not spoil.

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