INGREDIENTS

INSTRUCTIONS

NONE
Heat 1 pound unsalted butter in a heavy-bottomed pot over low heat
until it comes to a boil. Let the butter simmer uncovered,
occasionally skimming the white foam formed by milk solids
accumulating on the surface. After about 1/2 hour, the butter will
start to clarify as the remaining milk solids sink to the bottom of
the pan. At this point, watch the mixture closely. If the ghee is
cooked too long or over too high a heat, it will darken and burn.
When the mixture is clear and golden, the ghee is ready. Strain the
liquid through cheesecloth into a glass container, discarding white
solids. Ghee will keep, refrigerated, for six months or more.
Clarifying butter keeps it from going rancid and it is also able to
withstand high temperatures and constant reheating.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.

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