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Ghee (Indian-Style Clarified Butter)

Photo: Thomas J. Story
Total time 30 mins
Yield Makes about 1 1/2 cups
Ghee doesn't burn like regular butter because all of the flammable milk solids have been removed. It has a delicious rich, creamy taste. "We call it liquid gold," says Meeru Dhalwala, owner of Shanik restaurant in Seattle and co-owner of Vij's and Rangoli in Vancouver. 

Ingredients

  • 1 pound unsalted butter

Nutrition Information

  • calories 136
  • caloriesfromfat 100 %
  • protein 0.2 g
  • fat 15 g
  • satfat 9.7 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • sodium 2.1 mg
  • cholesterol 41 mg

How to Make It

  1. In a small, heavy saucepan, melt butter over medium-high heat. When boiling vigorously, reduce heat to medium-low and begin skimming off white foam, tipping pan as needed.

  2. Simmer and skim until only clear, honey-colored liquid is left. Pour into a jar with a lid. Once cool, ghee solidifies and keeps, chilled, indefinitely.

  3. Note: Nutritional analysis is per tbsp.