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  Added: Oct 31, 2008  •  Visited (733)  •  Print version Print this recipe (100)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Ghee is butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods, and it also gives the butter a marvelous nutty flavor. This is a basic necessity in Iranian, Indian, and Moroccan kitchens.

What You Need:
  • 1 pound unsalted butter

  • How To Cook:
    1. Bring the butter to a simmer and cook, partly covered, 10 to 15 minutes until most of the froth has subsided and the milk solids on the bottom of the pan are brown but not burned.

    2. Turn it off and allow it to cool a bit and separate. Strain it through several layers of cheesecloth.

    3. Seal it in plastic containers. It will keep for several weeks in your refrigerator.

        This recipe can be doubled or tripled.
    To Make: 1 pound
    This recipe is also available in:
    Cuisine ╗ Middle East ╗ Iran
    Main Ingredient ╗ Dairy ╗ Butter
    Dish ╗ Sauces & Condiments


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