Throw Everything into One Pot

Fresh natural food for busy people

by Gregory Kozlovsky


Ghee, also known in Biblical times as samneh, is a clarified butter from which milk solids were removed. Ghee can be kept for long periods of time without refrigeration. It is suitable for frying at high temperature and is richer tasting than regular butter. Used in many recipes of Indian cuisine to fry spices.

Unsalted butter in quantity sufficient for several weeks of cooking

Melt unsalted butter in a saucepan over the lowest possible heat. Simmer for about 45 minutes or until milk solids separate. Strain through several layers of cheesecloth. Allow to cool and store in a jar in the refrigerator.


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