GHEE
The first recipe is, fittingly, Ghee! The traditional process starts with fresh milk and it is extremely time and labor-intensive. Instead, this short cut recipe takes no longer than 20 minutes and tastes just as good. It skips a few steps by starting out with good quality butter. The ghee is nutty and toasty, adding an extra depth of flavor to anything you cook with it.
Total Time: 30 min Yield: 1 cup
1. Add 1/2 a pound of unsalted butter to a heavy-bottomed pot.
2. Melt on medium-high, stirring occasionally.
3. When covered with froth, stir and reduce the heat to medium-low.
4. After 5 or so minutes, the froth will mostly evaporate and the butter will begin to bubble. Let bubble for 5-10 minutes, stirring occasionally.
5. Once the ghee becomes golden brown and you see tiny specks of milk solids at the bottom, remove from heat.
6. Let the ghee come to room temperature. Place a clean strainer over the air-tight container you plan on storing the ghee in.
7. Strain the ghee into the container and discard the milk solids.
8. It can be stored at room temperature for up to 3 months and in the fridge for up to a year.
Ghee
Ingredients
- 1/2 lb. unsalted butter
Instructions
- Add 1/2 a pound unsalted butter to a heavy-bottomed pot
- Melt on medium-high, stirring occasionally
- When covered with froth, stir and reduce the heat to medium-low
- After 5 or so minutes, the froth will mostly evaporate and the butter will begin to bubble.
- Let bubble for 5-10 minutes, stirring occasionally
- Once the ghee becomes golden brown and you see tiny specks of milk solids at the bottom, remove from heat
- Let the ghee come to room temperature. Place a clean strainer over the air-tight container you plan on storing the ghee in
- It can be stored at room temperature for up to 3 months and in the fridge for up to a year