Ghee

Chef #621139's Note:

This rich semi soft butter is used in Indian Cuisine. It stores for long periods of time. I got this recipe from Backpacker magazine it doesn't need to be refrigerated so it is handy to pack up and hit the trail.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb unsalted butter
• cheese cloth

Directions:

1. Place 1lb unsalted butter in a saucepan and stir over medium heat until melted.
2. Bring to a boil and reduce heat to med-low. Foam will form on top as the solid milk particles fall to the bottom.
3. Return to a low boil for 8 min, until particles are golden brown.
4. Strain the clarified liquid into a glass jar using cheesecloth or fine mesh-sieve.
5. Cover with lid; Discard the particles.
6. The ghee will become semi solid at room temp and keep for several weeks or up to 6 months in the fridge.
7. Makes about 1 3/4 Cups.