How To Make Clarified Butter
Ghee is commonly used in Indian cooking.
- 16 tablespoons (2 sticks) unsalted butter
- Place butter in a small saucepan and melt over low heat. Remove from
heat and allow milk solids to sink to bottom.
- Skim any foam from surface, then carefully pour off clarified butter,
leaving solids behind.
Use as you would any cooking oil.
Clarified butter keeps, covered and refrigerated, for two months.
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