Ghee

Ghee is very similar to drawn butter, and it has many uses in the kitchen.

Ingredients

• Butter

Instructions

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

Notes

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.