Ghee

By á-646

Ghee is the Indian version of what westerners call clarified butter, it resembles clarified butter in most respects but the steps are somewhat different and the end product is of higher quality in general, having less water and fewer solids.

Ingredients

• One pound of butter

Preparation

Step 1

Place one pound of butter in a sauce pan and melt over medium heat.

1.Raise heat slightly to bring butter to a boil until all of the water is boiled away and the milk solids are at the bottom of pan.

2.The remaining butter will become a clear golden color, then start to foam. Remove foam with a spoon by scooping from the top. Continue until no foam
remains. The remaining liquid is ghee/clarified butter.

3.Use spoon to remove the ghee from pan into a clean bowl. Allow to cool.

4.Pour ghee into a jar with a lid after it cools. Keep at room temperature - do not refrigerate. Ghee may keep for a year.