Ghee

Ghee

Clarified butter

By
From
The Green Kitchen
Makes
500 g
Photographer
Johanna Frenkel

Ingredients

Quantity Ingredient
500g unsalted butter
1 piece cheesecloth/muslin, or a sieve
1 airtight, heatproof glass jar

Method

  1. Heat the butter in a heavy-based saucepan over a medium heat until it has melted. Do not cover the pan. Lower the heat as much as possible and let gently simmer until foam rises to the top of the melted butter. The butter will make lots of spluttering, which means that the butter is boiling, and 3 layers will develop: a white top layer, a liquid yellow layer, and a milk solids bottom layer. This takes about 15– 20 minutes. Stir every now and then with a wooden spoon to keep the solids from sticking to the bottom. When the butter is done it will smell like freshly baked croissants and turn to a clear golden yellow colour with a little white foam floating on top. Remove from the heat immediately or it will burn.
  2. Place a few layers of cloth or a sieve over the glass jar and carefully pour the hot liquid butter through into the glass. Leave to cool and solidify before closing the airtight lid. Store in the fridge for up to one year, or at room temperature for 3 months.

Tips

  • You can use all kind of herbs and spices to flavour or colour your ghee. Add when the butter is melted and leave it until the end of the process. Try garlic, ginger, cardamom or cumin.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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