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.
