Well I finally got round to writing the ghee tutorial! My laptop’s all back to normal now – in fact, better than normal, she’s been all cleaned out and had Windows 7 installed, so is running like a dream.
If you haven’t come across it before, ghee is a type of Indian clarified butter which is toasted slightly to give a more complex taste It keeps fresh much longer than butter and many people believe that it’s healthy as it’s had most of the milk solids removed – in fact, it’s reported that it’s even suitable for those with lactose intolerance, as the lactose is removed as part of the process.
Since I had a bit of a butter surplus after making butter before New Year, I did a bit of research and found that it seemed pretty easy to make. You can use however much butter you have to use up. Traditionally, you should apparently use unsalted but you can use either.
- Melt the butter over a low heat for a few minutes, until completely melted
- Continue to cook until butter has separated, with solids on the bottom and milky scum floating on the top. This took me about 15-20 minutes
- Skim off as much of the top layer as you can
- Raise the temperature a little and cook for an other few minutes, until the solids on the bottom are a light brown (DO NOT burn or your ghee will be unusable!). Remove from heat and allow to cool a bit
- Strain into a sterilised jar(s) using muslin (or kitchen roll, which is what I used!).
- Enjoy! Your ghee will be liquid to start with but does solidify and can go really solid in the fridge – but you can store it at room temperature if you prefer. You can use it in place of butter in cooking and it’s particularly good in curries 🙂