Saturday, October 9, 2010
2 sticks butter (organic I used a NZ brand organic valley, not bad produces a quality ghee/clarified butter)
Put butter in saucepan, turn the heat up to bring to a slight bubble, then turn down for 20 minutes, you can thrown in garlic, leek, chili, cinnamon if you want something different which is how the Ethiopians make there ghee.
Clarified butter and ghee is really the same thing just different names for different cultures.
It is super healthy and keep food at a stable temperature when cooking, it adds a delicate flavour to a dish.