Ghee is basically a clarified butter. It is made by removing the milk proteins from the butter and so it is well tolerated by most people, even those who need to avoid dairy.
It is a great source of healthy fat and it tastes amazing. It also has a high smoke point so is excellent for cooking with.
You can use ghee in the same way that you would use butter in cooking, baking and frying and I also love it in homemade bulletproof coffee.
You can buy ghee from health food shops as well as many delis and some supermarkets but it is so easy and satisfying to make your own and so much cheaper too.
Make sure you use grass fed butter for the best health benefits. I like to buy the butter in bulk and store it in the freezer so I never run out of ghee!
Grass fed butter. Unsalted is best.
I usually use 2 blocks at once which gives me about 500 gm of ghee.
Place the butter into a medium sized saucepan on low heat.
First the butter will melt
Then it will foam. At this point I scoop off the foam and then wait for it to foam up again.
Scoop off the foam the second time too. I don’t keep these milk solids but some people use them for various things or feed them to the dog!
After the second foam, leave it a while longer until it looks golden and the remaining milk solids are settled at the bottom.
This is the trickiest part as you want to make sure it has completely separated but don’t let it burn (although you can still use it and it still tastes nice).
Now pour the ghee through a piece of muslin into a glass jar to strain out the remaining milk solids.
It will look like liquid gold!
Store it in the fridge where it will turn an opaque yellow.
And let me know how you go when you make some.