Recipe for cooking ghee
Recipes from Africa :: African Sauces, Spices and Condiments
This is like clarified butter. Heat butter until milk solids separate out. Skim off solids, save them, and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.
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