Clarified Butter

Use as much butter as you would like to clarify. Start with 1/2 lb. unsalted butter. Melt slowly in a skillet or saucepan. After the butter is melted let the butter sit for a short while. The foam and milk solids will sink to the bottom of the pan. What is left on top is the clarified butter. Carefully pour it out of the pot into a container taking care that the milk solids don't mix back in.

Ghee which is found in Indian groceries and now in some supermarkets is Clarified butter that is totally shelf stable without refrigeration. However if you make your own it is better to keep it under refrigeration.