Going dairy-free was one of the reasons we gave it a go, but trust us, there is no turning back. Ghee is one of our favourite healthy fats to cook with. With its beautiful concentrated buttery taste, it definitely adds a little something to your dish, but it is also super versatile and we even enjoy it on toast in place of butter, YUM!
Ghee has a high smoke point and packed full of vitamins A, D and E. It is also casein and lactose-free making it a great alternative to butter for those that have sensitivities.
Making your own jar of Ghee is very cost-effective, with only one ingredient, unsalted butter.
You will need:
500g Unsalted Butter (Ideally Organic)
Medium sized pot
Large spoon to stir
Glass jug or bowl (preferably with a spout)
Cut the butter into cubes that are similar sized pieces and place into a pot.
Melt the butter on a medium heat, stirring every now and then, until it has come to simmer. Turn the heat down slightly.
After about 5 minutes you should start to see the milk solids separating. Make sure to keep scraping down the sides and the bottom of the pot so the milk solids don't burn.
You will notice the liquid becomes much clearer and a beautiful yellow colour. The bubbles should also start increasing in size at this point.
Once the bubbles increase and you start to see it frothing again, this is when your Ghee is ready to be strained.
Place your cheesecloth into a sieve and pop these on top of a jug. Pour your Ghee into the cheesecloth.
You will notice the reddish milk solids are left in the cheesecloth, we popped this into a paper towel and threw them away.
Pour your delicious golden liquid into a clean jar. Leave it to solidify with the lid off for a few hours or overnight.