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Ghee

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Ingredients
  Butter 2 Pound (unsalted)
Directions

In a heavy medium-size saucepan, melt butter over lowest possible setting.
Cook 45 minutes to 1 hour or until butterfat separates from milk solids and milk solids turn golden-brown.
Watch carefully; occasionally gently skim through browned milk solids to be sure they are not burning.
Cool slightly.
When milk solids have sunk to bottom, strain clear butterfat through a fine strainer lined with several layers of cheesecloth into a container.
Cover tightly and store in refrigerator or a cool place 3 to 4 weeks.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Butter

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