Description
Ghee doesn’t burn like regular butter because all of the flammable milk solids have been removed. It has a deliciously rich, creamy taste. “We call it liquid gold,” says Meeru Dhalwala, owner of Shanik restaurant in Seattle and co-owner of Vij’s and Rangoli in Vancouver.
How to Make It
In a small, heavy saucepan, melt butter over medium-high heat. When boiling vigorously, reduce heat to medium-low and begin skimming off white foam, tipping pan as needed.
Simmer and skim until only clear, the honey-colored liquid is left. Pour into a jar with a lid. Once cool, ghee solidifies and keeps, chilled, indefinitely.
Note: Nutritional analysis is per tbsp.
