clarified butter or "ghee"
photo by cyaos
- Ready In:
- 22mins
- Ingredients:
- 2
- Yields:
-
1/2-1 cup
ingredients
- 1 -2 cup butter
- coffee filter
directions
- set saucepan on stove on medium-low setting.
- put butter in pan.
- once butter is melted, turn setting up to medium.
- butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
- once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
- filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
- transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).
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Reviews
-
I prefer a dark ghee so I wait till the second foaming to take off of the heat. Note it takes longer but you get a darker color and more intense flavor very similar to carmel popcorn. Use caution and turn down the heat as you get close, because the ghee really heats up and the foaming comes out of the blue. You need to stand right at the stove for safety's sake. The pan will begin to change noises as the milk solids begin to toast on the bottom. Note that ghee will last six months or more, no refrigeration needed. The part that goes rancid - water content and protein, has been removed.
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RECIPE SUBMITTED BY
Bonnie bonbon
Virginia Beach, VA
I am updating my profile for the first time in years, so now that I'm married, I can no longer be Bonnie M! One of my main interests Ayurveda, which is the name for ancient Indian medical science. For me, a significant part of taking care of the whole person is eating the right foods -- foods that we love *and* that treat our bodies well. Now I have a three year old in tow, so even more reason to prepare healthy, delicious, and simple foods!