HOW TO MAKE

Ghee

GHEE IS A TYPE OF CLARIFIED BUTTER, SIMMERED SLOWLY UNTIL ALL THE MOISTURE EVAPORATES AND THE MILK SOLIDS BEGIN TO BROWN. AS IT IS HEATED FOR LONGER, GHEE HAS A STRONG, NUTTY AND CARAMEL-LIKE FLAVOUR AND AROMA. AYURVEDIC DEVOTEES CALL GHEE LIQUID GOLD, AS IT HAS MANY HEALTH BENEFITS. IT IS ALSO LACTOSE FRIENDLY AND HAS A HIGH BURNING POINT, SO IT’S PERFECT FOR FRYING. IF YOU PREFER NOT TO COOK WITH GHEE, THEN A FEW TEASPOONS DRIZZLED ON THE FINISHED DISH BEFORE SERVING WILL GIVE IT THAT EXTRA EDGE OF FLAVOUR.

MAKES ABOUT 360ML | PREPARATION TIME: 5 MINUTES | COOKING TIME: 20–25 MINUTES

EQUIPMENT

Heavy-based saucepan

fine sieve

several pieces of muslin

measuring jug

wooden spoon

Cut

1

Place 450g good-quality butter, cut into small cubes, into a heavy-based saucepan.

Note For best results use organic butter.

Melt

2

Gently start to melt over a low–medium heat, stirring constantly. Once it really starts to melt, the butter will separate into three layers. This will start to happen quite quickly.

Check

3

Foam will appear on top, milk solids will drop to the bottom, and you should be left with clarified butter floating in between the two. To check, use a spoon to push back the foam and take a look.

Simmer

4

Bring the butter to a gentle simmer, turn down the heat and cook gently for a further 15–20 minutes, or until the middle layer becomes more fragrant and golden than when you first started. Push back the foam to take a look. With a fine sieve or a spoon, skim and lift off absolutely all the foam sitting on top and discard. All that should be left is the clear butter and brown milk solids sitting at the bottom. Turn up the heat slightly and brown just a little more. Then turn off the heat and allow the ghee to settle for 1–2 minutes.

Strain

5

Next, place a piece of muslin (cheesecloth) over a sterilised glass jar and carefully strain to remove the brown toasted milk proteins sitting at the base of the pan. Keep chilled for 6 months.

Store