Ready-made usli (pure) ghee is available in Indian grocery stores, but making your own is easy, doesn’t take long-and guarantees freshness and a sweet, lightly nutty flavor.
- 1 1⁄2 lb. (6 sticks) cubed butter
- Melt butter in a large skillet over medium-low heat. Let it sputter and bubble until a fine foam covers the surface, about 20 minutes. Continue cooking, gently pushing foam covers aside with a spoon occasionally to check the color of the milk solids at the bottom of the skillet.
- Once milk solids turn golden brown and butter just begins to smell nutty, about 20 minutes more, pour the butter through a cheesecloth-lined sieve into a medium bow.
- Transfer ghee to a clean jar and let cool. Ghee will keep, tightly covered in the refrigerator, for up to 6 months.