Ghee

1. 1

   Place 1lb unsalted butter in a saucepan and stir over medium heat until melted.

2. 2

   Bring to a boil and reduce heat to med-low.

3. 3

   Foam will form on top as the solid milk particles fall to the bottom.

4. 4

   Return to a low boil for 8 min, until particles are golden brown.

5. 5

   Strain the clarified liquid into a glass jar using cheesecloth or fine mesh-sieve.

6. 6

   Cover with lid; Discard the particles.

7. 7

   The ghee will become semi solid at room temp and keep for several weeks or up to 6 months in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.