1. Bring butter to a boil over moderate heat in a 1 to 2 quart heavy saucepan. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly and stirring occasionally to prevent burning, until solids turn light brown and butter deepens to golden and turns translucent and fragrant, 16 to 18 minutes.
2. Remove ghee from heat and pour through a sieve lined with a triple layer of cheesecloth into a jar.
You will need cheesecloth for this to pull all the impurities.
Ghee keeps covered and chilled 2 months
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 864 (100%)|
|Amt Per Serving||% DV|
|Total Fat 97.8g||130 %|
|Saturated Fat 61.9g||310 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 259.1mg||80 %|
|Sodium 13.3mg||0 %|
|Potassium 28.9mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1g||1 %|
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Calories per serving: 864
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