Also known as liquid gold - ghee is butter that has had the milk solids removed after separating from the butterfat. Ghee is a purer fat with a high smoking point. Like coconut oil ghee is nutritionally rich. Store ghee in a container with a tight seal and away from light. It will last 2-3 months.
250g unsalted butter
Time: 15 minutes
Makes: One jar of ghee
1. Place the butter in a thick bottomed saucepan.
2. On a low heat gently melt the butter. Stir occasionally.
3. Foam will begin to appear and the melting butter separates into layers. Foam on the top and the milk solids float to the bottom of the pan.
4. Cook for about 10 minutes or until it stops foaming and the bubbles get larger. At this stage the liquid will become translucent.
3. Cool for 2-3 minutes. Strain the liquid through a muslin cloth into a jar.
TIP: Use ghee instead of oil or butter for frying. No need to refrigerate, it won’t go rancid.
Recipe supplied by The Spices Sisters - www.curryoncooking.com.
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