Diana Earnshaw, Volunteer Contributor
Ghee is ideal for people who are lactose intolerant. It has all the wonderful benefits of butter but without the lactose. It tastes fab too!
Ghee lends a lovely nutty intense flavour to dishes and is perfect to use while cooking especially as it has a very high smoking point as compared to regular clarified butter and most cooking oils too. I always recommend using it sparingly though as a little goes a long way.
Thanks to Maunika Gowardhan for the recipe.
Relevant articles: Fat does not make you fat.
- 750g softened unsalted butter
- Glass jar to store ghee
- Add the butter to a large saucepan over a low flame and let it melt. This should take around 12-15 minutes. A layer of white foam will appear over the surface skim it off with a spoon.
- Let the butter simmer and bubble away for 20-25 minutes. Make sure to scrape off the sides although there is no need to stir the bottom of the pan. You need the milk solids to settle so you can see the layers. Skim off any additional foam that collects over the top and turn the heat off.
- Cool the ghee and by now all the milk solids will have settled to the bottom of the pan with a clear liquid at the top. Line a sieve with a cheese cloth or muslin.
- Strain the ghee with the lined sieve in the pouring jug.
- Store the ghee in a sealed glass jar. Cool and store the jar at room temperature or refrigerate.