Recipe for Ghee from the Preparing Food section.
GheeThis is like clarified butter. Heat butter until milk solids separate out. Skim off solids, save them, and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.
We hope you enjoy your freshly made Ghee. This recipe came from Preparing Food's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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