Ghee (Indian-Style Clarified Butter)
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.
More From Sunset
- Calories: 136
- Calories from fat: 100%
- Protein: 0.2g
- Fat: 15g
- Saturated fat: 9.7g
- Carbohydrate: 0.0g
- Fiber: 0.0g
- Sodium: 2.1mg
- Cholesterol: 41mg
- 1 pound unsalted butter
- 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.
- Note: Nutritional analysis is per tbsp.
Only you will be able to view, print, and edit this note.Add Note