Cooking Time: 30 minutes-1 hour, as you wish
Note: You can buy industrially produced ghee for convenience or make your own. The flavor of your ghee will vary depending on the flavor of cream that was used to make the butter and how long you cook the butter. The longer you simmer it, the stronger and nuttier the flavor.
Perfect with: Azerbaijani yellow rice, Azerbaijani beef, Indian roti
- 1 stick butter
- small pot
- serving spoon for skimming
- cereal bowl
1. Put a stick of butter in a pan on medium low. Let cook until the butter turns a clear amber color underneath a thin layer of solids on top. Be careful to not let any solids that drop to the bottom burn by adjusting your heat level a little lower.
2. Let the butter and solids cook for a while on the lowest setting to let the flavor of caramelizing milk solids (on the bottom) enter the fat. Scoop the solids off the top (discard) and pour clear butter into a bowl, not including the solids that sank to the bottom.
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