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.
Unsalted Butter (2 cups)
into small chunks or cubes.
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.
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.
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
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