Ghee

This is like clarified butter. Make a large batch with about a pound of butter, then refrigerate, covered, to use for cooking omelettes and for other cooking where you want a pure butter taste, without all the water.

Heat 1 pound butter, cut into pieces, over low heat until melted. Increase heat to medium; heat to boiling. Immediately remove from heat and stir gently. Return to heat; slowly heat to simmering. Simmer uncovered until butter separates into transparent substance on top and milk solids on bottom, 30 to 40 minutes.

Remove from heat; let stand 5 minutes. Strain through cheesecloth into container.

Save the solids and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Cover and refrigerate no longer than 2 months. Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.