Clarified Butter (Ghee): Difference between revisions
From Auntie's Cook Book
Created page with "===Ingredients=== *1 1/2 lbs Unsalted butter ===Directions=== #Place the butter in a 2-quart saucepan and set over medium heat #Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil #Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned #Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel #Cool c..." |
m Protected "Clarified Butter (Ghee)" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite)) |
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Latest revision as of 21:36, 28 May 2024
Ingredients
- 1 1/2 lbs Unsalted butter
Directions
- Place the butter in a 2-quart saucepan and set over medium heat
- Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil
- Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned
- Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel
- Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
