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This recipe and others can be found in the series "A World of Curries". You can read all about this unique Indian flavor here.
Melt the butter in a heavy saucepan, then increase the heat slightly to just below the simmering point of the butter. Cook for 45 minutes, stirring any foam that rises back into the butter.
Remove the pan from the heat and allow the butter to cool to lukewarm. Carefully pour off the top layer of clarified butter, allowing the solids on the bottom to remain in the pan. Strain the butter through muslin cloth or through a sieve lined with paper towels.
Store in the refrigerator in a wide-mouthed jar with a screw lid.
Ingredients
2 pounds unsalted butter
Instructions
Melt the butter in a heavy saucepan, then increase the heat slightly to just below the simmering point of the butter. Cook for 45 minutes, stirring any foam that rises back into the butter.
Remove the pan from the heat and allow the butter to cool to lukewarm. Carefully pour off the top layer of clarified butter, allowing the solids on the bottom to remain in the pan. Strain the butter through muslin cloth or through a sieve lined with paper towels.
Store in the refrigerator in a wide-mouthed jar with a screw lid.
| Servings |
| about 3 cups |
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This recipe and others can be found in the series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients2 pounds unsalted butter
InstructionsMelt the butter in a heavy saucepan, then increase the heat slightly to just below the simmering point of the butter. Cook for 45 minutes, stirring any foam that rises back into the butter. Remove the pan from the heat and allow the butter to cool to lukewarm. Carefully pour off the top layer of clarified butter, allowing the solids on the bottom to remain in the pan. Strain the butter through muslin cloth or through a sieve lined with paper towels. Store in the refrigerator in a wide-mouthed jar with a screw lid.
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