Ghee

"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."
 
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Ready In:
20mins
Ingredients:
2
Serves:
4
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ingredients

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directions

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

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