The perfect fat for high-heat cooking, dipping your lobster, or as a base for sauces!
Ghee is made by gently simmering butter until the milk solids separate out. It’s important to keep it going long enough for complete separation, and to keep the heat low and not let the milk solids burn.
The brand of unsalted grass-fed butter I use is Kiwi Pure, from New Zealand.
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