Video:How to Make Gheewith Lea Elleseff
Does your recipe call for ghee, or clarified butter? Watch how easy it is to make this healthy alternative to traditional butter.See Transcript
Transcript:How to Make GheeHi, Lea Elleseff here reporting from my kitchen for About.com Food. Today we're going to make clarified butter, a healthier and purer version of regular butter.
It's delicious to cook with and easy to make. The best part is, all you need to make it is butter. To be more specific, I'm going to use 4 sticks (or 1 lb.) of regular, unsalted butter.
Melt the ButterLet's begin. Put all the butter into a pot, and cook it on a low heat. In a few minutes, the butter will melt, the foam will rise to the top, and bubbles will be bursting.
Scoop the Foam From the ButterOnce the foam appears, lower the heat to an even lower degree and scoop off the foam with a spoon.
Continue to cook the butter on a low heat for about 5-15 minutes, or until the butter becomes very clear and the milk solids on the bottom become a light brown.
Pour the Butter Through a FilterNow turn the heat off and let the pot stand for 2 minutes, allowing everything to settle before straining everything into a jar through a coffee filter or a cheese cloth.
Once everything is in the jar, let it cool and solidify.
Store the GheeYour clarified butter is now ready and can be stored at room temperature for up to a year. You can now use it a as a dip for lobster sauce, an Indian food, or as a substitute for any recipe at all that calls for butter.
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