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a jar of clarified butter called Ghee
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How to make Oven Ghee

Ghee is clarified butter that is made by heating butter to remove water and milk solids. Ghee has a higher smoke point, and is shelf-stable, so it can be kept at room temperature for weeks. When I am cooking at high temperatures, my jar of Ghee is what reach for. Ghee has so many uses, including baking, roasting or flavoring vegetables. This oven technique guarantees perfect Ghee, without the risk of burned butter.
Course Condiment
Cuisine Indian
Keyword Ghee
Prep Time 5 minutes
Cook Time 3 hours
Cooling time (once strained) 1 hour
Total Time 4 hours 5 minutes
Servings 16 tablespoons
Calories 101kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 2 sticks unsalted butter

Instructions

  • Adjust oven rack to middle position and heat oven to 250 degrees.
    Place butter in Dutch oven and bake uncovered until all water evaporates and solids are golden brown, 2 1/2 to 3 1/2 hours.
  • Line fine-mesh strainer with triple layer of cheesecloth that overhangs edges and set over large bowl.
    Let ghee cool slightly, then transfer to prepared strainer and let sit until all ghee is extracted; discard solids.
    (Cooled ghee can be stored at room temperature for up to 3 months or refrigerated for up to 1 year.)

Notes

Be sure to use unsalted butter and do not use salted butter. This recipe can be doubled, or even reduced by half (my preference).
Don't allow to bake for more than 3 hours.
Nutrition is calculated per TABLESPOON
Recipe source: Americas Test Kitchen

Nutrition

Calories: 101kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 2mg | Potassium: 3mg | Sugar: 0.01g | Vitamin A: 353IU | Calcium: 3mg | Iron: 0.003mg