Ghee is just butter, with milk solids and water removed by gentle heating and simmering. A dab of ghee is all it takes to make fresh home-made rotis, corn bread or dinner rolls that much more irresistible. It is better than ordinary butter because it does not burn as easily. Pastries made with clarified butter will retain their freshness longer.

Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. Unlike olive oil, which loses its health benefits when it is heated, ghee can be melted and fried as well as eaten in its semi-solid state, which is like soft butter. Ghee can be quite expensive in the stores; making it in yourself is easy and inexpensive. You can store ghee in an airtight container on a pantry shelf.

Ghee is a staple of the Indian and ayurvedic diet, a substitute for butter and cooking oils that is heart-healthy, non-dairy and doesn't spoil. Use this recipe to make a pound of ghee that will keep for up to a year.

• 1 pound unsalted butter

Preparation:

Using a medium saucepan, heat butter on medium heat.

Allow butter to melt and bring to a boil, stirring. You will notice that the oil will separate itself. The top will begin to froth; remove froth.

Allow the oil to become clear. Once, clear, remove from heat and allow to cool for 15 minutes.

After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth.

Put lid on container and store on shelf.