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Ghee

This is like clarified butter.

Ingredients

  • Butter

Instructions

  1. Heat butter until milk solids separate out. Skim off solids, save them, and use for flavoring vegetables.

What is left after the solids are removed is a clear yellow liquid, ghee.

Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.




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