Ghee
This is like clarified butter.
Heat butter until milk solids separate out.
Skim off solids, save them, and use for flavoring vegetables.
What is left after the solids are removed is a clear yellow liquid, ghee.
Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.
You must be logged in to post a comment.
Ghee
This is like clarified butter.
Make a large batch with about a pound of butter, then refrigerate, covered, to use for cooking omelettes and for other cooking where you want a pure butter taste, without all the water.
Heat 1 pound butter, cut into pieces, over low heat until melted.
Increase heat to medium; heat to boiling.
Immediately remove from heat and stir gently.
Return to heat; slowly heat to simmering.
Simmer uncovered until butter separates into transparent substance on top and milk solids on bottom, 30 to 40 minutes.
Remove from heat; let stand 5 minutes.
Strain through cheesecloth into container.
Save the solids and use for flavoring vegetables.
What is left after the solids are removed is a clear yellow liquid, ghee.
Cover and refrigerate no longer than 2 months.
Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.
You must be logged in to post a comment.
