Clarified Butter (Ghee)

INGREDIENTS

INSTRUCTIONS

FLATBREADS & FLAVORS; ALFORD
Melt butter in heavy-bottomed pan over medium-low heat.  Once melted,
continue cooking, without letting it boil, for about 30 minutes.
The moisture in the butter will crackle as it evaporates.  White foam will
form on the surface, and the milk solids will sink to the bottom of the
pan.  When these solids start to turn brown, pour off clear clarified
butter into clean jug.  Then pour through several layers of cheesecloth
into sterilized glass jar.  Cheesecloth will filter out any impurities,
leaving clear pale yellow liquid.  Let cool completely, then seal well.
When cooled, ghee thickens into a soft yellow paste. It will keep for
months.
Authors' comments: Clarified butter is sold in South Asian stores, but you
can easily make a supply for yourself.  Clarifying removes the milk solids,
which can go bad over time, leaving only the butterfat. Ghee adds a
distinctive and enticing flavor to foods and keeps well, as long as it is
stored in a cool spot in a clean, well-sealed container.
Sylvia's comments: I apparently didn't watch closely enough, my ghee turned
a golden brown when I wasn't looking.  I filtered it through a thin brown
coffee filter rather than cheesecloth (which I didn't have). It took
forever to filter and I had to zap it in the microwave to heat it a little
to finish filtering.  It smells a little "toasted" but works fine.
Nutritional Information per serving:  xx calories, xx gm protein, xx gm
carbohydrate, xx gm fat,  x% Calories from fat, x mg chol, xx mg sodium, x
g dietary fiber
Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98

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