Homemade ghee is low-cost, delicious, and super easy to make.
As a cooking fat it is stable at higher temperatures, and adds a unique flavour to curries and risottos, and pretty much any other dish requiring butter or oil!
Ghee is simply clarified butter: pure butter fat with virtually no protein residues left. This makes it tolerable for some people with mild dairy protein sensitivities – though I wouldn’t recommend ghee if you have a dairy allergy as it isn’t guaranteed to be 100% whey and casein-free.
Here’s a step by step guide to making rich, golden, more-ish ghee…
You will need:
250g block of organic unsalted butter
A couple of pieces of cheesecloth to line the sieve
Glass jug to strain the ghee into
Jar to store the ghee; this can be an old jam jar or mason jar – anything with a secure lid
Let’s get started…
Dice the butter into small cubes and heat gently in the pan.
The melted butter will start to bubble and foam. After a few minutes the bubbles will go down, and then start up again.
After this second round of bubbling and foaming, you will see a dark reddish coloured residue at the bottom of the pan. The ghee is now done!
Remove from the heat and allow to cool for a couple of minutes, then strain through the sieve into the jug.
Carefully pour the ghee into your storage jar, and allow to cool to room temperature.
By now, the ghee will be starting to set. Fasten the lid securely and allow it to set completely. Your ghee is complete -enjoy!