One of my favorite cooking fats is ghee, which is a kind of clarified butter. It’s commonly used in Indian cooking, and it has a “golden” flavor (as described by a West Indian friend of mine). Since the water and milk solids get cooked out, it withstands higher temperatures than butter, has a long shelf life, and is easier to digest for people with dairy sensitivities. It’s really easy to make at home.

Ghee

from Myra Kornfeld’s The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts

1 pound butter, preferably organic

Warm butter in a small saucepan over medium-low heat until it has melted completely, about 5 minutes. The butter will start to gurgle as the water evaporates, and the top will be covered with foam. Simmer uncovered over low heat until the milk solids start to brown on the bottom of the pot, 10 to 15 minutes. (Check after 10 minutes and then frequently after that, by pushing aside the foam and tilting the pan to see if the solids have browned.) As soon as the solids turn brown, remove the pan from the heat and let the residue settle to the bottom. Then carefully pour the clear liquid through a strainer lined with a double layer of cheesecloth into a heat-resistant container. Discard the solids.

Ghee will stay fresh on the kitchen counter 4 to 6 weeks; in the refrigerator for 4 months; and indefinitely in the freezer.