Ghee is an amazing fat to cook with. Not only does it have a high smoke point (perfect for sautéing and frying), it adds a whole new level of flavour – think nutty and buttery. Buying ghee in stores can get expensive quick so use this recipe and try making it at home. It’s quick, simple and a fraction of the price! Remember to start with the best ingredients possible by using unsalted, organic, grass-fed butter.
1. Add 500g of butter to a small pot and cook on low heat. Once the butter is melted and it starts to simmer, you’ll notice the ghee separates into three layers.
2. Foam forms on the top and it’ll sputter a bit, which is the water evaporating. Skim that off with a spoon (you’ll have to do this several times). As the ghee continues to cook, that foam turns into clear bubbles and the middle layer becomes translucent. You should also start to see the milk solid sludge sticking to the bottom of the pot.
3. After 25-30 minutes, your ghee should be done. Turn off the heat and let it cool for a couple minutes, then strain it into a glass storage container. The ghee will become opaque and light yellow as it cools.
There you go, your own homemade ghee!
Enjoy
Amanda