Homemade Ghee (Clarified Butter)

1. 1

   In a small pot, boil butter over low heat for one hour. Do not stir.

2. 2

   Let the bottom layer burn. The burning layer is composed of mostly sugars and some proteins. The butter is completely clarified once the foamy top disappears.

3. 3

   Transfer the clarified butter to a storage container. Do not transfer the burnt pieces. Store at room temperature or in the refrigerator. The ghee is good for 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.