Ghee is a type of clarified butter that is used extensively in South Asian and Middle Eastern cooking. Ghee is simply melted butter with the milk solids and water removed. It brings a deep, rich nutty flavor to dishes and provides a great aroma as well. Unlike butter, ghee can withstand high temperatures making it an ideal fat for deep frying. If cholesterol is an issue for you, a word of warning: ghee is 100% butterfat.
Ghee
Print this recipe1 lb butter, unsalted
Add butter in a small saucepan over very low heat. Keep the heat to below a simmer and let the butter melt until the color is golden and the brown milk solids settle at the bottom of the pan. This could take anywhere from 10 minutes to an hour. Do not stir. Skim off the white foam from the top. Remove the pan from the heat for about 15 minutes, before straining the ghee through a cheesecloth or fine-mesh strainer. Store ghee in an airtight container. Ghee does not need to be refrigerated and will keep for about a year.
Makes about 1 3/4 cup
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Tags: butter, ghee, indian, middle eastern, vegetarian
Thanks! this should be fairly interesting to try and make =D
Sure thing, Angela. It was really easy to make, too!