Ghee is a delicious traditional food that has been used as a cooking fat for thousands of years. It is extremely easy to make, prepared in a way similar to clarified butter, but cooked for longer to bring out a nutty flavour. The removal of milk solids leaves you with a finished product not only with a higher smoke point than butter, but also suitable for almost all people sensitive to dairy. It contains vitamins K, A and E, beneficial medium and long-chain fats, plus butyrate, a short-chain fatty acid that supports a healthy colon and insulin levels. Be sure to use organic and ideally grass fed too if possible, to benefit from increased levels of conjugated linoleic acid, which may reduce cholesterol, inflammation and even body fat.
• 400g unsalted butter, organic and grass fed
You will need a large saucepan and a glass jar with a lid, a fine-mesh sieve, a jug and some cheesecloth/muslin. Cut the butter into cubes and melt in the saucepan over a medium-high heat. As the butter heats up it will quickly begin to foam at the surface, with the liquid underneath turning a bright yellow. Keep stirring until the butter begins to simmer and bubble, then turn it down to a medium heat. Leave your butter to simmer away for around five minutes, with bubbles popping up through the foam. When the milk solids begin to curdle, any that stick to the sides of the pan can be scraped back down into the mixture to prevent them burning. Keep stirring and scraping any solids that stick, you’ll notice that the butter will gradually become a darker golden colour as the milk solids cook. Keep watching the butter at this stage, when it foams for a second time, it’s ready to take off the heat. Line your sieve with a few layers of muslin/cheesecloth, put it over the jug and pour the butter mixture through. Transfer the sieved mixture a glass jar and let it cool before refrigerating (if desired) or storing in a cool dark place.