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HOMEMADE DESI GHEE
Ingredients
1: 500g (1 lb) unsalted butter
2: Some muslin, cheesecloth, or paper coffee filters and a sieve
Instructions
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Cut the butter into pieces and melt gently in a pan.
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Once the butter has melted, allow it to simmer gently for 30-45 minutes. DO NOT STIR!
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Skim the scum off the surface from time to time.
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Some solids should be visible on the bottom of the pan after about 30-45 minutes. When the smell becomes nutty or toffee-like, turn off the heat and allow the pan to cool slightly.
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Filter using your chosen medium into a clean, dry airtight jar.
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NOTE: The final liquid should be amber and golden and smell a bit like toffee. Ghee will keep for months without refrigeration and even longer if solidified in the fridge.
