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Thursday, June 9, 2011


Fall Drive, by Nancy Canyon
Take a pound of unsalted butter and slowly melt it over medium heat.  Cook until it begins to foam.  Scoop off the foam and throw away.  Continue to cook the butter until you hear a spitting sound.  It is now time to remove the ghee from the heat.  At this point there will be brownies of milk settled on the bottom of the pan.  All that is left of the butter is the butter fat.  Let it cool enough to safely handle and pour through a fine sieve into a glass jar with a tight fitting lid.

Ghee has a caramel taste.  It is delicious in baked goods.  Keeps well in the refrigerator.  And, since it's only butter fat without the milk solids, it is usually okay for dairy intolerant people to eat.  Another name for Ghee is clarified butter..  

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