Ghee or clarified butter is the not so secret weapon used in Indian medicine and cooking. Make sure you use an electric stove and not gas when making it, otherwise you risk burning it very easily.
Store it in an air tight jar, it lasts for weeks in room temperature and for months in the fridge. Yay for that!
- Cut the butter into small pieces and place them in a pot
- Melt the butter and bring it to a boil. Then lower the heat to 1 (out of 10), the lowest possible. The white milk protein will bubble up to the surface and slowly evaporate. You can use a spoon to remove the foam
- Leave the butter to simmer for another 40 minutes. Continue removing the thick, white foam from the surface. You need to get rid of these milk proteins to make ghee
- Finally, when the liquid is completely transparent and oil-like after about 50 minutes, turn off the heat and carefully pour the ghee into a clean jar. Be careful not to let the white milk protein that has sunk to the bottom of the pot slip down into the jar. It’s ok if there are some white milk ‘flakes’ in the ghee, so don’t worry about catching them all
- Ghee lasts in an air tight jar in room temperature for several weeks (unless the air is really summer time-hot) and for months in the fridge
- Use it on top of your morning porridge or to make granola. The taste is divine!