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Nov 1, 2010 on Food Network
“No joke. It does need to simmer for 40-50 minutes, until the solids become a deep tan color and the smell changes to nutty. Otherwise all you make is clarified butter. Which is good, but it's not ghee.
I have been making ghee with both salted and unsalted butter. Actually the salted butter works better. All of the salt ends up in...”