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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 lb unsalted butter |
cheese cloth |
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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