Glorious Golden ghee. Culinary Liquid Gold. Pure butterfat. Ghee is a must for every kitchen. Ghee is one of our favourite saturated fats. It has been widely used in South Asian cooking and Ayurvedic Traditions. Ghee is simply clarified butter. It is often a great choice for people with dairy intolerances due to the removal of the milk solids which contain the milk protein casein that can be hard for people to digest and tolerate.
In the making of Ghee the milk solids in butter are cooked off and separated enabling it to be heated to higher temperatures. The best thing about ghee is the ease it takes to make. Due to it’s high heat stability Ghee is the perfect fat for sauteeing veggies, making cauliflower rice, cooking your eggs or frying your steak.
- Some UNSALTED grass fed butter (read here for more on choosing your butter brand).
- You can use whatever quantity you require for your needs.
- As a guide, 3x 500g blocks of butter will make about 1.2kg of ghee.
- Place even chunks of butter in deep sided stainless steel fry pan.
- Place over medium heat to melt butter.
- Continue to heat the melted butter over medium heat until it begins to simmer.
- Turn down heat and allow to simmer gently on low-medium heat for about 40 minutes
- You will see foam (milk solids) rise to the top. This foam will eventually brown and fall to the bottom of the pan, leaving a clear golden liquid on top. You can skim the foam off with a slotted spoon if needed.
- Once the foam has almost all disappeared strain through a metal strainer and a layer of muslin. This will ensure all of the cooked milk solids are discarded and you will be left with the pure butterfat.
- Transfer to glass jar for storage.
- Keeps well on bench for you to use at your convenience or will store in the fridge for longer periods.