Clarified Butter

By Gigirox

Chef Julie Sahni method

Ingredients

• 2 sticks unsalted butter

Preparation

Step 1

to make 3/4 a cup of ghee (clarified butter) place 2 sticks of sweet, unsalted butter in a heavy-bottomed saucepan and put on a burner. Keep the heat low until the butter melts completely, stirring often. Increase the heat to medium-low al let the butter simmer until it stops crackling, thus indicating that all the moisture has evaporated and the milk residue is beginning to fry. As soon as the solids turn brown (10-12 min) turn off the heat and take the pan off the stove. Let the residue settle to the bottom of the pan, then strain the clarified butter into another container. This will turn a cream color when completely cool.

Clarified butter with store for months in the frig, an even be stored at room temp.