Difference between revisions of "Ghee I"
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* One or more pounds of [[unsalted butter]] | * One or more pounds of [[unsalted butter]] | ||
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# Place butter in a heavy medium-size saucepan. | # Place butter in a heavy medium-size saucepan. | ||
# Simmer over medium heat while stirring,'''BE CAREFULL NOT TO BURN'''. | # Simmer over medium heat while stirring,'''BE CAREFULL NOT TO BURN'''. | ||
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# You can leave on stove where it is handy to add to almost any dish. | # You can leave on stove where it is handy to add to almost any dish. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
[[Category:Buddhist cuisine]] | [[Category:Buddhist cuisine]] | ||
[[Category:Blue Ribbon Winners]] | [[Category:Blue Ribbon Winners]] | ||
Latest revision as of 16:50, 16 July 2012
Description
Clarified Butter. For more detailed information on Ghee see the Article Golden Ghee.
Ingredients
- One or more pounds of unsalted butter
Procedures
- Place butter in a heavy medium-size saucepan.
- Simmer over medium heat while stirring,BE CAREFULL NOT TO BURN.
- The milk solids will separate and settle in the bottom of the pan.
- After about 15 min. remove from heat and pass through a sieve.
- Place in a sterile sealed jar.
- Shelf life is 4 months NO REFRIGERATION REQUIRED.
- You can leave on stove where it is handy to add to almost any dish.
