Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Eggs - Dairy
Ghee
Yields: 1+1/2 cup (375 ml)
Preparation time:
Ingredients:
- 1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase the heat and
bring the butter to a boil. When the surface is completely covered with foam
stir the butter gently and reduce the heat to the lowest possible setting.
Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in
the bottom of the pan have turned golden brown and the butter on top is
transparent. Strain the butter through a sieve lined with linen or four layers
of cheesecloth. If there are any solids in the ghee, no matter how small,
strain it again until it is perfectly clear. Pour the ghee into a glass jar
and
seal tightly. This recipe makes about 1+1/2 cups, and may be kept at room
temperature for several months, or almost indefinitely refrigerated. It will
congeal if refrigerated, and so must be warmed before using if liquid ghee is
called for.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
