Clarified butter or pure butterfat. Itis what gives the rich, distinctive flavor to north Indian cooking.Having no milk solids it can be heated to much higher temperaturesthan butter without burning.
1 pound unsalted butter
Heat butter in a saucepan until it meltsand froths. Spoon off foam from the top and pour the melted butterinto a heatproof glass bowl, discarding the milk solids in thepan.
Allow to cool to room temperature, thenchill until set.
Spoon off fat from the top, leaving theresidue.
Heat the fat again, then strain throughseveral thicknesses of cheesecloth to remove any remaining solids.
Store in tightly covered container. Thiswill keep for 3 to 4 months without refrigeration.
Makes about 2 cups.
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