Recipe: How to Make Ghee

A step by step guide to making clarified butter used in Indian cuisine
ByJasmine BandaliTuesday , 17 November 2015
Recipe: How to Make Ghee
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Also known as clarified butter, ghee is an important component of Indian cuisine and Ayurvedic medicine. It boasts numerous health benefits and has the added bonus of being 100 per cent Paleo and suitable for those who are lactose intolerant. Quite simply, it is butter with the milk proteins, casein, whey, sugars and water removed and is very simple to make at home. With a high smoke point ideal for intense temperature cooking and a nutty flavour, ghee acts as a carrier to intensify the flavours of food, from traditional mithai (sweets) to curries and unleavened breads

INGREDIENTS
500g butter

YOU WILL ALSO NEED
A heavy bottomed saucepan
Wooden spoon
Slotted spoon
Fine mesh sieve
Cheesecloth or paper towels
A glass jar to store the finished ghee

 

STEP 1
Chop the butter into cubes

 

STEP 2
Set your saucepan over a low temperature and add the butter, stirring occasionally so that the milk solids don’t burn

 

STEP 3
Remove the froth that gathers on top using a slotted spoon

 

STEP 4
Allow the butter to come to the boil and allow to boil for about 15 minutes, stirring from time to time. When the water evaporates, it will stop boiling

 

STEP 5
Line your fine mesh sieve with a cheesecloth or paper towels and set over a bowl or glass jug and pour the ghee through it

 

STEP 6
Transfer the ghee to an airtight jar and store in a cupboard at room temperature

 

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