Ghee – aka – Clarified Butter

by on December 2, 2016 » Add the first comment.
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  1. Heat butter in a sauce pan at medium low heat.  DO NOT STIR.
  2. Once it has completely melted, let rest a few minutes
    – During this time the solids will precipitate to the bottom of the liquid
  3. Skim off any foam that has formed on top.
  4. Carefully pour off the clarified butter, leaving the solids behind

This will give a cleaner taste to whatever you are cooking.  It is also less likely to burn.
If you are a purist, pour the butter through cheesecloth.

 

Find more like this: Part of another recipe

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