Ingredients20 m servings 102
- Melt butter in a large skillet over low heat until butter starts to foam and boil, about 10 minutes. Push the foam to the side, without stirring, to see if butter is clear, bright, and golden.
- Remove skillet from heat and add salt; cool for about 2 minutes.
- Pour butter through a fine-mesh strainer or cheesecloth to remove foam and particles into a glass container. Ghee will thicken and turn slightly translucent. Store in refrigerator.
- Cook's Note:
- If butter turns brown or black, you've burned it and you have to start over.
Per Serving: 102 calories; 11.5 0 0.1 31 4 Full nutrition
ReviewsRead all reviews 14
Didn't bother to strain this. Skim the foam off the top, pour off all the good, clear yellow stuff, and leave the milk solids behind. There is some waste of course, although you could use the ...
Just what I needed! I used a fine soup strainer and it worked perfectly. I also find it work best to heat in a saucepan, not a skillet.
It doesn't get any easier than this. Just add some black pepper and lemon juice to make perfect dipping butter for lobster or shrimp.
I'm making for the first time. I'm very excited. Patience is the key :)
Question? It came to a boil and white solids came up to top but not all? When I poured it through a sieve most of the white solids went through too. It was a fine mesh sieve. I was able ...
Very simple, yet one need to know what to do. I burned my first batch by accident, had to go to allrecipes to check what went wrong, this recipe is the first I read, my second batch seems great....
Easy easy easy; the recipe book said to let the foam disappear then reappear again, no necessary apparently.