Ghee is an excellent source of good fat and is a fabulous option when cooking. It has a vibrant, rich and nutty flavour profile. It’s high smoking point also makes it a wonderful option for the frypan. Ghee is made from butter fat once the milk solids have been removed, it can often be tolerated by people who are sensitive to dairy & butter.
INGREDIENTS (Makes approx. 2 to 3 cups)
- 750g organic unsalted butter
EQUIPMENT
Cheese Cloth
Saucepan
Glass jar
Spoon
Elastic band
METHOD
- Bring butter to room temperature and chop into cubes.
- Melt butter in a saucepan on low heat for up to an hour.
- As milk solids (white foam) come to the surface carefully remove with a spoon.
- Continue this process until all milk solids are removed.
- Place cheese cloth over the opening of a glass jar, secure with an elastic band, push down slightly to create a divot to catch butter fat.
- Strain butter fat through cheese cloth slowly and allow it to pour into clean glass jar.
- Let cool and store in fridge or cool fry place.
NOTES
Do not boil or simmer to high, it will catch an burn. Keep and eye on the golden colour of the butter fat you don’t want it to get too dark.
Depending on how long this lasts in your home and your climate will determine where you might choose to store it.
Ghee can last for a few months in a dry cupboard.
