One of our real food
pleasures is butter. The problem is we only have an ice box so keeping butter unrefridgerated for extended times isn't possible.A few years ago we 'discovered' a way of keeping butter unrefrigerated for weeks.
We make pint jars of ''Ghee. We keep them in the bilge
. One pound of butter makes one pint of Ghee.
The secret is to ONLY use unsalted butter. Add salt
later when you use it.
On very low heat slowly melt a pound of unsalted butter. In a while carefully skim off the milk solids that rise to the surface then continue to let the now clear butter simmer under VERY low heat. During this time (maybe half an hour) the water
in the butter will evaporate. You will see/hear little 'blurps'. These are minute water
drops coming to the surface. Then carefully pour the Ghee into a one pint canning jar. When the Ghee has cooled tighten the lid. Now you have delicious butter that will last for months unopened. Ghee has been a staple in India
, where most have no refrideration, for centuries.