View source for Ghee (recipe)

[[image:ghee.jpg|thumb|right|Ghee]]
'''Ghee''' is a type of clarified [[butter]], used in a lot of [[India]]n [[cooking]]. It is 100% butter fat, [[salt]] and lactose free. 

#Melt [[butter]] over very low heat. Make sure it '''does not burn'''. If you see any smoke or ripples on the surface of the butter, turn it down!
#Increase the heat slightly, still looking out for any scorching.
#Leave the butter to cook over low heat for approximately an hour, checking frequently but without stirring. You will see the [[milk]] solids sinking, and foam at the top. 
#After an hour, remove the pot from the heat and let it cool about 15 mins.
#Carefully skim any remaining foam or floating substances off the top.
#Filter the remaining clear liquid into a clean container. You can use [[cheesecloth]], [[coffee]] filter or [[paper]] towel as a filter.
#Cover and store in a cool place.


[[Category:Recipes]]