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Making ghee is easy peasy

To make ghee (clarified butter), put a lump of butter in a stainless steel or glass dish and place in the oven on 60-70 degrees Celsius until melted. Spoon off the whitish residue (the milk solids) and discard. Pour the clear ‘golden’ butter fat carefully into a glass jar, cool and refrigerate. Use ghee for high-heat cooking and frying as it is more “stable” than butter.