Clarified butter

In the U.S., you can buy it in stores (where it will most likely be called ghee), but a basic version is easy to make: Melt 4 sticks of butter in a small saucepan over low heat, uncovered, without stirring. After about 10 minutes the butter will start to bubble and spit; foam will form at the top, then subside. Keep cooking until the butter is golden yellow and you can clearly see the milk solids settle at the bottom of the saucepan. Remove from heat and strain into a glass container for storage; it will keep for about three months at room temperature or up to a year in the refrigerator.