This came from the Cook’s Illustrated website. I have made the ghee but have not yet tried it as a test food. It turned out a lovely yellow color and I have mine in the fridge in a pint jar (that held the ghee from one pound of butter). I kept mine in the oven a full three hours.
1. Place 1 to 2 pounds unsalted butter in Dutch oven and cook, uncovered, on lower-middle rack of 250-degree oven for 2 to 3 hours, or until all water evaporates and solids are golden brown.
2. Let cool slightly and strain ghee through fine-mesh sieve lined with cheesecloth. Pour into clean glass jar, let cool completely, and seal. Ghee can be kept, sealed, in a cool, dark place for up to 3 months or refrigerated for up to 1 year.
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