Ghee
Ghee is clarified butter, revered by cooks for its high smoke-point and long shelf life. It smells like caramel, is essential if you like cooking Indian food and is fun to make purely to see the transformation from butter to shelf-stable liquid gold. Ghee has none of the milk solids of butter left in it, only the fat. Used to cook homemade popcorn, it’s transformative. Delicious.
Makes 250ml (8 1/2 fl oz/ 1 cup).
Ingredients 1
250 g unsalted butter, good-quality
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Method 5
Place the in a stainless steel saucepan and melt over a medium–high heat, bringing it up to the boil.
When it reaches the boil, reduce the heat to low–medium, and watch for foam appearing on the surface. The initial foam will disappear and come back a second time, then you’ll get nice big bubbles on the surface (this is the water evaporating).
Watch carefully now for milk solids sinking to the bottom and forming a caramel-coloured crust on the base of the saucepan – you don’t want to let these burn.
The should look clarified (under the bubbles) and smell caramelly. Once you see the big bubbles appear, take it off the heat and strain through muslin (cheesecloth) into a bowl or jug, or directly into a glass jar for storage.
It does not require refrigeration and lasts at least 6 months.
