Ghee-Butter on Steroids.

Ghee is an interesting ingredient. It is an over-simplification to describe it as the Indian culinary term for clarified butter.  It is best described as a combination between beurre noisette and clarified butter.

Clarified butter is when the butter is strained in such a way that only the pure butterfat remains, whereas beurre noisette is a sauce made from butter that is heated so the milk solids are browned, giving it a caramel like scent.

Ghee is both things and is heavenly. The time it takes is worth it.

Time :25 minutes

Ingredients:

4 sticks of unsalted butter

Things needed:

A pot to melt the butter in

A jar to store the finished product in.

Melt the butter over medium high heat until it separates into three parts, the proteins which are foamy, the butterfat, which is clear, and the milk solids,which should brown slightly and become fragrant like caramel. The browning process should take a long while to avoid accidentally burning the milk solids.

Using a metal spoon, remove the proteins, which float on the top, and throw them away.

Slowly pour the butterfat, which should be a golden yellow,  into a jar, preferably a glass jar.

Avoid getting the milk solids in the finished product, this can be accomplished by pouring as slowly as possible so the milk solids remain at the bottom of the pot.

Use for frying vegetables or making food have a subtle caramelized taste that goes great with anything but especially with flat breads.

It fries better than regular butter because the lack of milk solids means it is less likely to burn.