Ghee is like butter, but better. By removing the milk solids, you’re left with a delicious butter-tasting oil. This DIY Ghee is not just for your Indian recipes but all other high heat cooking where butter would normally burn.
Total Time
20min
5.0
1 Rating
Author: SideChef
Servings:
12
Ingredients
•
2
cups
Unsalted Butter
Cooking Instructions
1.
Cut Unsalted Butter (2 cups) into small chunks or cubes.
2.
In a medium saucepan over medium-low flame, heat the butter until the white milk solids fall to the bottom and brown just slightly, 10 to 15 minutes.
3.
Using layers of cheesecloth or a fine-mesh sieve, strain the butter into a jar to filter out the milk solids, leaving you with a beautiful golden oil.
4.
Store in a jar. Keep at room temperature for up to 3 weeks, or in the fridge for up to 3 months.
Nutrition Per Serving
CALORIES
268
FAT
29.5 g
PROTEIN
0.0 g
CARBS
0.0 g
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