Well, look at me, I'm already posting my SECOND guest recipe! However, I haave been on a Google recipe craze lately, so it makes sense. This one is from Alton Brown, who I love even if he DID put French's mustard in a wonton recipe.
This is for the most famous of Indian fats, GHEE! While it sounds all foreign and fancy, actually it is just butter that you boil for a while. It's basically schmaltz or rendered bacon fat -- it keeps a long time WITHOUT refrigeration as long as you keep it tightly sealed and dry!
All in all, a great way to get stuff outta the fridge & spread-ready, I say! I have a tiny fridge, so this is a good thing.
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Ingredients
- 1 pound butter
Directions
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
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