Melt butter in heavy-bottomed pan over medium-low heat. Once melted, continue cooking, without letting it boil, for about 30 minutes. The moisture in the butter will crackle as it evaporates. White foam will form on the surface, and the milk solids will sink to the bottom of the pan. When these solids start to turn brown, pour off clear clarified butter into clean jug. Then pour through several layers of cheesecloth into sterilized glass jar. Cheesecloth will filter out any impurities, leaving clear pale yellow liquid. Let cool completely, then seal well. When cooled, ghee thickens into a soft yellow paste. It will keep for months. Authors comments: Clarified butter is sold in South Asian stores, but you can easily make a supply for yourself. Clarifying removes the milk solids, which can go bad over time, leaving only the butterfat. Ghee adds a distinctive and enticing flavor to foods and keeps well, as long as it is stored in a cool spot in a clean, well-sealed container. Sylvias comments: I apparently didnt watch closely enough, my ghee turned a golden brown when I wasnt looking. I filtered it through a thin brown coffee filter rather than cheesecloth (which I didnt have). It took forever to filter and I had to zap it in the microwave to heat it a little to finish filtering. It smells a little "toasted" but works fine. Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Half-cup (151g)|
|Recipe Makes: 3 Half-cups|
|Calories from Fat: 1084 (100%)|
|Amt Per Serving||% DV|
|Total Fat 122.6g||164 %|
|Saturated Fat 77.7g||388 %|
|Monounsaturated Fat 31.8g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 325.1mg||100 %|
|Sodium 16.6mg||1 %|
|Potassium 36.3mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1.3g||2 %|
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Calories per serving: 1084
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