Clarified Butter (Ghee)
From Auntie's Cook Book
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.
