1 kilogram of butter
1 kilogram of butter
To clarify the butter, Indian-style, place the amount in a frying pan over low heat
Remove, gradually, using a skimmer, the solid fat particles that form on the surface of the butter
Continue doing this until the butter turns golden, being careful not to burn it, controlling the temperature of the fire
Next, pour the butter into a glass container and let it cool
When cooled, store it in an airtight container in a cool and dry place
The ghee solidifies at room temperature and does not need to be kept in the refrigerator
When ready to use, take care
As it heats up much faster than oil.
