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Ghee - Clarified Butter Recipe
Ghee is clarified butter and is used in many Indian recipes and quite easy to make.
Ghee has no water content in it. This is accomplished by placing a pound of good butter in a sauce pan and melting it over medium heat. Raise heat slightly to bring butter to a boil until all of the water is boiled away and milk solids are at the bottom of your pan. The remaining butter will turn a clear gold and start to foam. Clear off the foam, once this is done the remaining golden liquid is clarified butter. Use a large spoon or ladle to remove the ghee/clarified butter. This can be poured into a jar after it cools. The butter flavor is smooth and intense.
If you prefer you may be able to find ghee in the ethnic foods section at your supermarket.
*Ghee is sometimes called drawn butter and used as a dipping sauce for lobster, shrimp and crayfish.
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