Ghee is commonly associated with rich Indian dishes, but in recent times, its health benefits have become more mainstream.
Ghee is what occurs when you simmer butter and the milk solids separate from the fat. You save the fat and discard the milk solids. Ghee has a high smoke point and can be used as an alternative to other cooking oils such as olive oil or coconut oil.
Use it to sauté vegetables or as a base for a soup or curry. We recommend using the best quality butter you can find from grass fed cows.
Make approximately 2 cups.
- 500 g - butter
- Melt butter in a saucepan over medium heat.
- Allow the butter to simmer for around 10 minutes until the milk solids begin to separate from the butter and sink to the bottom. This process could take up to 15-20 minutes depending on your cooking implements. What you are looking for is the fat underneath the foamy top to become almost completely translucent, so you can see to the bottom of the saucepan. It will also start to have a nutty smell.
- When you’ve achieved this, put the butter aside for a few minutes to cool, then pour through a sieve into a clean, glass jar.
- You can store the ghee safely at room temperature or in the fridge if you prefer.