How to Make Ghee
Think nothing's better than butter? Then you haven't tried ghee. Honestly, though. Ghee has an amazing buttery, nutty flavour that will make butter a thing of the past.
Traditionally used in Indian culture, ghee has gained popularity as a health food in recent years due to some pretty awesome qualities (yes, healthy food can be delicious). First, it has a higher smoke point than many other fats and oils, including butter. It's among my favourite high heat cooking fats and I use it often for stovetop cooking or roasting vegetables (ghee roasted potatoes, yum...). This high smoke point is a result of the clarification process; essentially you boil the butter until the water evaporates, the lactose and milk proteins (casein) separate and you are left with pure butterfat. Another bonus? Because the lactose and casein has been removed, people who don't generally tolerate dairy products can often consume ghee without experiencing the digestive upset and other unpleasant side effects of lactose or casein intolerance. Pretty awesome, right? Ghee is also high in nutrients, particularly the fat soluble vitamins, A, D, E and K.
- Great for high-heat cooking
- High in fat soluble vitamins
- Often tolerated by those with dairy sensitivities
- Tastes AMAZING!
I know you're already sold and now you're thinking: how can I get my hands on some of this "liquid gold"? Your first option is to head over to your local health food store and dish out a significant amount of cash (store-bought ghee is not cheap). Your second option is to save yourself a trip and some cash. Making ghee at home is so simple even the most terrible home cooks can manage it. If you can boil water, you can make ghee.
- 1 pound organic, unsalted butter and that is all!
- Prepare your jar by securing a few layers of cheesecloth over the top of your jar with an elastic/rubber band.
- Add the butter to a sauce pan and melt over medium-high heat. I like to use a glass saucepan so I can watch the process, but any saucepan will do. If you have one, a saucepan with a lip also makes it easier to transfer the ghee to the storing jar.
- Let simmer, uncovered for 20-30 minutes. A foam will form on top, which you can skim off and discard if you would like to see through, but this is optional.
- As the butter simmers, you will see layers forming with the milk solids falling to the bottom of the saucepan.
- Once the butter stop sputtering and the bottom layer has turned golden brown, remove from heat. Be careful not to leave the butter simmering too long or the bottom layer will burn.
- Carefully pour the content of your pot into your jar. Don't worry about the foam or solids as they will be filtered out by the cheesecloth. Let cool before placing your lid. Store in your pantry for up to three months or in your fridge for up to one year.