Prep Time : 5 min
Cook Time : 30 min
Cook Time : 30 min
Ingredients:
2 blocks (908 g) of butter
Directions
1) Heat a pan on low flame. Add butter blocks and melt the butter.
2) Bring to boil and allow milk solids to separate. Stir continuously.
3) Continue simmering the butter. Keep stirring. Milk solids starts sinking to the bottom.
4) Continue stirring until the milk solids at the bottom turns to brown residue.
5) Turn off the flame and remove the pan from the stove. Allow the ghee to cool down.
6) Carefully strain the ghee to a dry glass jar with a lid.
7) Ghee can be stored in an air tight container at room temperature for up to 2 to 3 months, or 1 year in the refrigerator.
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