See Also: Cooking Club · Cooking Oils · India
Ghee
From Dorothy McNett's recipes at www.dorothymcnett.com. Ghee is butter with the milk solids removed so that you use only the clarified liquid. The traditional way is to use a saucepan as described below. Another method is to melt the butter in the microwave as also described below.
1 cup unsalted butter
Melt the butter in a small heavy-bottomed saucepan on low heat. Increase the heat to simmer and let it brown, about 10 minutes or so, or until the milk solids on the bottom of the pan will start to brown. Do not let them burn. Remove from the heat and cool. Skim the foam from the surface and carefully drain the ghee into a glass jar, leaving the solids behind. Use in recipes and store rest in refrigerator for later use.
Or, to make a smaller amount place only 1/2 cup unsalted butter in a glass measuring cup. Melt in microwave for 2 minutes. Allow to stand 10 minutes or more, remove the solids and use the clarified butter as desired.
Recipe created 1997-05-04.
