How to Make Ghee, Clarified Butter, and Buerre Noisette

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Published 2007

The homestyle method for clarifying butter is the same as for making ghee. Melt butter in a heavy-bottomed saucepan over medium heat.
The butter will foam up at first.
After about 5 minutes, the foam will subside and you will see white particles floating in the butter.
When the milk solids form brown particles that cling to the bottom of the pan, the ghee is ready for straining through a fine-mesh strainer.

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