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Directions:
Slowly melt 1 lb. unsalted butter (never use salted butter) in a heavy saucepan. Slightly increase the heat to just below the simmering point and cook for about 45 minutes or until it turns a light golden color. Watch for any foam that rises and stir it back into the butter. Remove from heat and allow to cool until lukewarm. Strain the mixture through muslin cloth or a paper towel-lined colander into a clean, dry bowl.
Stored in a covered jar in the refrigerator, ghee will keep for about a year. For a vegetarian version, simply substitute butter with a high quality unsalted margarine.
Yields: 1 1/2 cups
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