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Ghee is highly clarified butter that originated in India. It is used in most Indian dishes as a fat, and even some desserts. Ghee is simply just butter without the whey, and milk solids. It also lasts for months, and is also great for frying. Additionally, ghee can be a substitute for butter in some recipes for those with dairy allergies/intolerance.
CHOOSING THE BUTTER
When buying the butter, make sure to use pure butter that is high-quality. Low-quality butter with high-water content (over 20%) is a no-no. In my experience, using poor quality butter causes the butter to splatter all over the place, and the resulting flavour is not as great. Butter contains less than 20% water; you should be paying for the rich butterfat not the water. Also, frozen butter is fine as long as it is high-quality.
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In a heavy-bottom pot, melt the butter over high-heat.
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Once all the butter is submerged, lower the heat to low, and simmer until butter is clear.
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The butter should be clear, the milk solids should be stuck to the bottom, and the whey on top should be browned. Cool for a few hours.
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Strain the ghee through a sieve and lightly press out the solids.
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Enjoy!
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- 2 lbs unsalted butter
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In a heavy bottomed pot, melt the butter over high heat.
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Once the butter is almost completely melted, lower the heat to low.
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Simmer the butter until the milk solids fall the bottom, the butterfat is clear, and the whey is browned.
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Cool for a few hours.
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Strain through into a container.
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Enjoy!