Ghee is a specialty of Indian cooking. According to "The Science of Good Food," it is a cooked, clarified butter that lacks the water of whole butter. It is made when butter is cooked until it separates and all of the water boils away. The result is a product which is almost pure fat with some slightly toasted milk solids in the bottom. The advantage of ghee is its long shelf life, of which Alton Brown jokingly says, "...it's got the shelf life of uranium." Look for ghee at Indian markets and specialty grocery stores.
Transfer the ghee to an air tight container.
Store the ghee in a pantry for up to one month.
Increase the storage time of your ghee to several months by keeping it in the refrigerator.
Place the container of ghee into the freezer to store the ghee indefinitely.
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- "The Science of Good Food"; David Joachim, Andrew Schloss; 2008
- "Good Eats 2: The Middle Years"; Alton Brown; 2010