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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Butter (Araby) Recipe

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This recipe for Butter (Araby) is from My Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Unsalted Butter
Directions:
Directions:
1) In a pot boil the butter on medium removing foam as it foams up.

2) Once foam is gone and butter looks clear let it settle.

3) Pour in airtight container or jar, be careful not to pour the salty residue.

* Look up Ghee if you need to. (But really do you need to?)
 
Personal Notes:
Personal Notes:
Rendered Butter is used in special recipes, especially in Araby pastries. Stored in jars, Rendered Butter will keep for many months without being refrigerated.

 

 

 

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