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ghee this Is Like Clarified Butter. Make A Large Batch With About A Pound Of Butter, Then Refrigerate, Covered, To Use For Cooking Omelettes And For Other Cooking Where You Want A Pure Butter Taste, Without All The Water. heat 1 Pound Butter, Cut Into Pieces, Over Low Heat Until Melted. Increase Heat To Medium; Heat To Boiling. Immediately Remove From Heat And Stir Gently. Return To Heat; Slowly Heat To Simmering. Simmer Uncovered Until Butter Separates Into Transparent Substance On Top And Milk Solids On Bottom, 30 To 40 Minutes. remove From Heat; Let Stand 5 Minutes. Strain Through Cheesecloth Into Container. save The Solids And Use For Flavoring Vegetables. What Is Left After The Solids Are Removed Is A Clear Yellow Liquid, Ghee. Cover And Refrigerate No Longer Than 2 Months. Ghee Does Not Burn At High Temperatures, And It Does Not Go Rancid Nearly As Quickly As Whole Butter. |
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