| Level: | Easy |
Ingredients
- 8 ounces (2 sticks) butter
Instructions
- In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
- Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
- Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
Reviews
Ghee should be unsalted butter, very slowly melted, then skimmed on top and COOKED FOR ONE HOUR AT LOWEST POSSIBLE TEMPERATURE SO IT TASTES LIKE ALMONDS. Then pour it thru dbl layers of cheese cloth with no solids escaping from the bottom of the pan. The one-hour cooking is essential for a good, nutty flavor. See Madhur Jaffrey’s approach!
this was easy for me to understand