INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1084
Calories From Fat: 1078
Total Fat: 122.6g
Cholesterol: 325.1mg
Sodium: 16.6mg
Potassium: 36.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 1.3g