Clarified Butter
Traditionally, Indian cooking calls for ghee, a kind of clarified butter for which the milk solids are browned. Here's a simpler approach: Use straight clarified butter; the milk solids are removed so the butter doesn't burn as easily. This can be made at least a week ahead.
- Preparing Time: -
- Total Time: -
- Served Person: Makes a bout 1 1/2 cups
Indian
Dairy
Bon Appétit
- Carbohydrate 0 g(0%)
- Cholesterol 976 mg(325%)
- Fat 368 g(567%)
- Protein 4 g(8%)
- Saturated Fat 233 g(1166%)
- Sodium 50 mg(2%)
- Calories 3255
Preparation Place butter pieces in 4-cup glass measuring cup. Microwave on high 2 minutes. Remove from microwave and let stand 1 minute. Spoon off foamy top layer. Spoon clear (clarified) butter into small bowl. Discard any milky liquid at bottom of measuring cup.
Preparation Place butter pieces in 4-cup glass measuring cup. Microwave on high 2 minutes. Remove from microwave and let stand 1 minute. Spoon off foamy top layer. Spoon clear (clarified) butter into small bowl. Discard any milky liquid at bottom of measuring cup.
