Ghee is an ideal cooking fat that doesn’t burn or smoke as easily as it’s mother, butter. Full of goodness, ghee is becoming more popular and easy to find, but this homemade version takes little effort to make, and it’s quite simply, gheelicious!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
a whole lot
In a heavy based saucepan (ideally), melt the butter over a low heat.
Turn the heat down to as low as it will go, and let the butter gently blip for 20–30 minutes. The longer you leave the butter to cook, the richer and nuttier it will taste.
Once it’s ready, pour through a muslim cloth into a jar (this will collect the milk solids, which you don’t want)
Allow to cool and store in the fridge. It will last for up to a year in the fridge or about 3 months on the countertop.
This will be your new best friend for frying and roasting!
Sign up for the latest lifestyle tips to live better, longer.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.