|Nutritional Guidelines (per serving)|
|Servings: 1 pound (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. Ghee can be quite expensive in the stores; making it in your own kitchen is easy and inexpensive. You can store ghee in an airtight container on a pantry shelf.
- 1 pound unsalted butter
Using a medium saucepan, heat butter on medium heat.
Allow butter to melt and bring to a boil, stirring constantly. You will notice that the oil will separate itself. The top will begin to froth; remove froth.
Allow the oil to become clear. Once clear, remove from heat and allow to cool for 15 minutes.
After cooling, strain ghee through a very fine strainer into container or jar, or through 3 to 5 layers of cheesecloth.
Place a lid on container and store on a shelf.