1/1 Photo of clarified butter or "ghee"
Bonnie bonbon's Note:
ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!
My Private Note
- 1set saucepan on stove on medium-low setting.
- 2put butter in pan.
- 3once butter is melted, turn setting up to medium.
- 4butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
- 5once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
- 6filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
- 7transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).
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Nutritional Facts for clarified butter or "ghee"
Serving Size: 1 (227 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3255.1
- Calories from Fat 3314
- Total Fat 368.2 g
- Saturated Fat 233.2 g
- Cholesterol 976.1 mg
- Sodium 3241.5 mg
- Total Carbohydrate 0.2 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 3.8 g