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Ghee

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Ghee

Ghee

  • 1 pound unsalted, grass-fed butter
  • Cheese cloth
Cut butter in cubes and melt in a sauce pan over medium heat. Once melted allow the butter to come to a simmer. Turn the heat to low and let the butter slowly simmer for 10-15 minutes. Swirling the pan occasionally. The butter will foam at first and then it will dissolve a little. Skim off any foamy white milk solids. There will also be some white milk solids on the bottom of the pan. Don't let the butter burn. Strain through 3-4 sheets of cheese cloth into a glass jar. Do not scrape the bottom of the pan. Discard of the cheese cloth with strained milk solids. Ghee may be kept at room temperature for 3 months or refrigerated up to 8 months.

This plate was made by: A Thoughtful Bite

Indian River County

Ashley Kennedy

Posted: 2016-10-19 20:05:05

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