So, take a kilogram of unsalted butter of good quality, with fat content not less than 82.5%. Even better if you can buy rustic oil from a trusted farmer. Put it in a saucepan multivarki and turn on the mode Control, 120 degrees for 5-10 minutes. Wait until the butter is completely melted and starts to boil.

Then reduce the temperature to 110 degrees and prepare two-and-a-half to three hours, periodically removing the crust from the surface. COOK WITHOUT CLOSING THE LID! Make sure that the oil is not burnt. If the oil to heat on high heat or for too long, it will darken and begin to emit a pungent smell. If you see that the oil begins to boil-reduce the heat to 100 degrees.

After this time the resulting transparent, amber-colored oil, with a little sediment at the bottom.

Pour it through a fine strainer into a ceramic pot, trying not to raise the sediment. The output from kg-780 grams.

Cooled, lockable and stored in a cool place. This oil can be cooked meat, any vegetables, eggs, make the filling for soups; add it to cereal, rice and pasta. And also it can be used for making Indian masala, oil with herbs and spices.