GHEE (INDIAN CLARIFIED BUTTER)
South Indians don't use ghee, or clarified butter, in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their rice and dhal.
Provided by Maya Kaimal
Categories Dairy Vegetarian Boil Butter Gourmet
Yield Makes 1/2 cup
Number Of Ingredients 1
Steps:
- Line a sieve with 3 layers of cheesecloth and set over a jar.
- Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, 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 closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.
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