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Nutrition Facts
Serving Size 1 (113g) Recipe makes 4 servings
Calories 813
Calories from Fat 828		(101%)
Amount Per Serving		%DV
	Total Fat 92.1g	141%
	Saturated Fat 58.3g	291%
	Monounsaturated Fat 23.9g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 244mg		81%
Sodium 12mg		0%
Potassium 27mg		0%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 1.0g		1%
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Ghee

Recipe #353639 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #621139
Feb 3, 2009

This rich semi soft butter is used in Indian Cuisine. It stores for long periods of time. I got this recipe from Backpacker magazine it doesn't need to be refrigerated so it is handy to pack up and hit the trail.

SERVES 4 (change servings and units)

Ingredients

1 lb unsalted butter
cheese cloth

Directions

1
Place 1lb unsalted butter in a saucepan and stir over medium heat until melted.
2
Bring to a boil and reduce heat to med-low. Foam will form on top as the solid milk particles fall to the bottom.
3
Return to a low boil for 8 min, until particles are golden brown.
4
Strain the clarified liquid into a glass jar using cheesecloth or fine mesh-sieve.
5
Cover with lid; Discard the particles.
6
The ghee will become semi solid at room temp and keep for several weeks or up to 6 months in the fridge.
7
Makes about 1 3/4 Cups.