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  Ghee (indian butter oil)
 
Yield: 3 Cups
 
2 lb Butter
 unsalted Divide butter into 1/4 pound pieces. In heavy 5 qt. saucepan heat butter over moderate heat stirring to melt slowly and completely without letting it brown. When completely melted increase heat and bring the butter to a boil. When the surface is completely covered with white foam stir the butter gently and reduce heat to the lowest possible point. Simmer uncovered and undisturbed for 45 minutes or until the milk solids on the bottom of the pan are golden brown and the butter on top is transparent. Slowly pour the ghee through a linen towel or 4 layers of moistened cheesecloth. If the are any solids no matter how small strain again to prevent oil from becoming rancid later. The ghee must be perfectly clear. Pour the ghee into a jar or crock cover tightly and store in refrigerator or at room temperature until ready to use. Ghee will solidify when it is chilled. If may be safely kept at room temperature for 2 or 3 months. NOTES: Although ghee resembles clarified butter the long low heat cooking imparts a distinctive nutlike flavor that cannot be duplicated. From "The Cooking of India" posted by DonW1948@aol.com

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