Thread: Food and Drink Melting butter
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Old 08-11-2014, 04:30 PM   #44
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Quote:
Originally Posted by Dinny Blues View Post
Hey FMB, I am sure you posted it somewhere before, so a thousand pardons for failure to exhaust the search function, but...

Would you be kind enough to re-post your ghee recipe? Recommendations for butter to start with would be great, as well.

TIA and Ciao
Dinny
I like to do it in the oven, but it takes less time on the stove top (but you have to keep a close eye on it).

Put a pound of butter into a Dutch oven (light colored interior is best so you can see the color). Set oven to 250 and start looking in on it after an hour. You're looking for the bubbling to subside, which is the water boiling out. Then you're looking for the milk solids to turn golden brown. Once you're satisfied with the browning and water being gone, take it of the oven and let it cool awhile.

As for getting the particles out, strain it through a clean tea towel or coffee filter. No need to skim, no worry about bits falling into it. Very simple.

And the ghee will keep for 6 months at room temp, or pretty much indefinitely in the fridge.
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