Ghee is liquid gold. This clarified butter from the Indian subcontinent is more complex and nutty than normal butter. It also lasts for months at room temperature, contains snow lactose and has a high smoke bowl. Best of all, it’s really easy to make. Just place 1 to 2 pounds of unsalted butter in a Dutch oven, uncovered in a 250 degree of him for two to three hours.
Now, here’s the step that sets key apart from other clarified butters. We cook the butter until these milk solids turn brown. This is what gives key its deeper, nuttier flavor. Let the key cool slightly, then strain it. Store it in a cool, dry place and reach for it whenever you need to saute vegetable, fry eggs, season popcorn or top rice or Dal or flat breads.