Ghee | Clarified Butter

Ghee is a traditional food that was considered sacred in some cultures.


Ghee is a clarified butter, unsalted butter with milk proteins removed. It has a high smoke point, making it perfect for cooking and incredible flavour and taste.

Many people who cannot tolerate dairy can handle ghee and it is considered as "liquid gold" and revered food in Indian culture and Indian cuisine and has been for centuries. It is a good source of fat soluble vitamins like Vitamin K and good for hair, teeth, skin. A little bit goes a long way and flavour is great and irresistible in many Indian recipes and sweets.

I like using ghee for making sweets. Buying good quality Ghee is very expensive but simple to make, it doesn't need to be refrigerated.

Ghee is prepared by simmering butter, which is churned from yogurt/cream (traditionally made by churning yogurt), skimming any impurities from surface, and then pouring the retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom. Spices can be added for flavour. The texture, color and taste of ghee depend on the quality of the butter used.

Tips & Storing Suggestions, pour ghee into a glass jar or heatproof jar and it lasts for a while, for about three months. To extend the shelf life, store it in the fridge, where it can last for up to a year. It will harden quickly when left in the fridge also softens up quickly when left out on the work top or kitchen counter for 5 to 10 minutes and will be ready to use.

Prep time: 0mins
Cooking time: 12-15mins
Cuisine: Indian
Yields: 120-150g

Ingredients:

Best unsalted butter/Cooking butter  - 250g

Method:

1.) Place a sauce pan with butter on medium heat.
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2.) Once the butter is melted, turn the heat to low medium and set the timer on 12 to 15 mins. Milk solids will deposit to the bottom of the pan.
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3.) By now your house will be filled with beautiful aroma. Off the stove once the timer comes or cook it until you smell the aroma or until you see the golden colour liquid in the pan which is clarified butter.
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4.) Leave it on work top to cool down a little, strain it with the strainer and store it in the glass jar or heatproof jar.
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5.) Ghee is ready and use it as you wish.

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