[pct-l] Misc Recipes: GHEE

[jmertes@gte.net (John Mertes)]

Linda,
    Did a little searching in my mail files and found your recipe for
ghee. Same method in "Joy of Cooking" . Question is why use *unsalted*
butter rather than regular butter.? Has anyone made ghee with regular
(salted) butter, and if so, how did it work?

John



> Clarified (Ghee) Butter
>
> 1/2 lb unsalted butter
>
> Cut into pieces & melt slowly. Skim off as much foam as possible from the surface. Carefully pour off all the clear golden
> liquid (= the clarified butter), leaving the milky residue in pan & discard.
> May refrigerate or freeze. Keeps on the trail, in a leakproof container for a long time!
>
> 1/2 lb butter (2 sticks) = 3/4 c clarified butter.
>


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