“This rich semi soft butter is used in Indian Cuisine. It stores for long periods of time. I got this recipe from Backpacker magazine it doesn't need to be refrigerated so it is handy to pack up and hit the trail.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1lb unsalted butter in a saucepan and stir over medium heat until melted.
  2. Bring to a boil and reduce heat to med-low. Foam will form on top as the solid milk particles fall to the bottom.
  3. Return to a low boil for 8 min, until particles are golden brown.
  4. Strain the clarified liquid into a glass jar using cheesecloth or fine mesh-sieve.
  5. Cover with lid; Discard the particles.
  6. The ghee will become semi solid at room temp and keep for several weeks or up to 6 months in the fridge.
  7. Makes about 1 3/4 Cups.

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