Me too. I"ve been wanting to try it but the stuff in the supermarket is expensive.
I keep a supply of butter in the refrigerator, but always have some at room temperature on the kitchen island for immediate use. I too enjoy the taste of ghee, which also tastes great with fresh, crusty, white bread, and Vegemite lol
Me too. I"ve been wanting to try it but the stuff in the supermarket is expensive.
Mama Bear
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I use the same butter as Willie. But I don’t believe the canola oil has anything to do with making it better for you. Its purpose is to make it spreadable when cold. No clue what ghee is. From New York so that goes for grits too! Irish family! Bland was always on the menu! Italian sauce was Ragu!
You are supposed to use unsalted butter, but being cheap I use salted. It works just fine I just don't add salt to my omelette.
I cut the butter into cubes and put it in a 2 quart sauce pan over low heat. It melts and simmers off the water. The solids mostly collect on the top as a foam that I skim off. There will be some solids that collect in the bottom of the pan. When it becomes clear and slightly brownish I let it cool some before pouring it into a glass bowl. There is a some what fine line between clarified butter and slightly brown. Some people filter it through cheese cloth. As usual there are YouTube videos.
Thanks Gary.. thats pretty easy!
So where you are salted butter is cheaper than unsalted? Stores here sell both.. same price
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Salted comes in a two pack, unsalted does not. Single packs are the same price. Two packs are a little cheaper. Did I mention that I am frugal?
Can attest that ghee is pretty easy to make.