• Prep Time:
  • Cooking Time:
  • Serves: 3 Cups

Ghee (Indian Butter Oil)

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 2 lb Butter, unsalted

 Directions

Divide butter into 1/4 pound pieces. In heavy 5 qt. saucepan, heat butter
over moderate heat, stirring to melt slowly and completely without letting
it brown. When completely melted, increase heat and bring the butter to a
boil.
When the surface is completely covered with white foam, stir the butter
gently and reduce heat to the lowest possible point. Simmer uncovered and
undisturbed for 45 minutes, or until the milk solids on the bottom of the
pan are golden brown and the butter on top is transparent.
Slowly pour the ghee through a linen towel or 4 layers of moistened
cheesecloth. If the are any solids, no matter how small, strain again to
prevent oil from becoming rancid later. The ghee must be perfectly clear.
Pour the ghee into a jar or crock, cover tightly and store in
refrigerator or at room temperature until ready to use. Ghee will solidify
when it is chilled. If may be safely kept at room temperature for 2 or 3
months.

NOTES: Although ghee resembles clarified butter, the long low heat cooking
imparts a distinctive nutlike flavor that cannot be duplicated.

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