Clarification of Butter or Margarine

The writer’s method:—Heat the butter on medium fire, stirring every now and then, till it is fully melted. The froth at the top of the liquefied butter should be stirred till it is mixed up. Remove from the fire and leave the pan in a refrigerator. In 3 to 4 hours a thick layer of clarified butter sets on the top and the undesirable protein residues sink to the bottom. In the absence of a refrigerator place the pan over iced water contained in a basin. The time that setting takes depends upon the temperature of the water surrounding the pan. During the cold weather in England it is sufficient to leave the pan overnight near a window. The solidified butter is transferred to another pan with the help of a knife and a spoon without disturbing the residue at the bottom. Heat the butter again till it boils for 1 to 2 minutes. The crystal clear fluid resulting from this process is called ghee. Strain it through a muslin cloth and store in a jar with a tight fitting lid. The ghee thus prepared from buffalo’s milk is white in colour and that from cow’s milk is creamish yellow. It can be kept for 2 to 3 months.