Clarified Butter (Ghee)
ethnic, indian
1 x no ingredients
Ghee is the main medium of frying and cooking in India; use homemade for a sense of achievemnt and to ensure quality at the same time. A cheaper variety of ghee can also be made from some vegetable fats. Ghee can be heated to high temperatures andf ensures crisp results; in some homes ghee is alternated with mustard oil.
1. Place the butter in a heavy based saucepan; put over a moderate heat and bring to the boil; keep stirring.
2. Lower the heat and let simmer for another 20 minutes. Using a wooden spatula, remove the scum from time to time.
3. Remove the pan from the heat and let cool for an hour or so. Strain and transfer the contents into a covered container, discarding the salty reside at the bottom of the pan, and let the ghee set as it cools completely.
4. Take out the ghee, melt and use as needed.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-18-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 1 servings