Ghee (Clarified Butter)

I’ve had a couple people ask me why I don’t use Ghee in my recipes – basically, it’s because I don’t keep it on hand and I don’t think many others would, too – however, I’ve been challenged to create my own! The taste is unbelievable and gives a much richer taste to even the simplest of things, like chapatis.  It takes a few mins to make, but it’s really simple!

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Ingredients:

500gms Butter (will make about 400 mls of ghee)
Salt (if you’re using unsalted butter)

Method:

Cube your butter and start to melt it in a saucepan over a medium heat

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Keep moving the butter around – you don’t want any one part to burn

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When you have most of the butter melted, stop stirring and leave the melted butter to come up to heat

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You’ll start to see a white scum form on the top – this is the milk solids that make the difference between butter & ghee

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Start skimming the scum

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Throw away milk solids – put them into a cup, lined with foil.  DON’T pour it down the sink – there’s still fats in this, and it’ll block your drain – once you’ve skimmed it all off, you can remove the foil and chuck it all away

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Once you’ve skimmed the scum once, leave to bring back up to heat – you may find more scum forms – skim it off again.  I only needed to do it twice – all depends on the type of butter you’re using. When you get to this point, you’re ready to pour into a container – anything that is large enough and can be sealed is fine.

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Pour through a sieve (or cheesecloth, if you want an ever purer mix)

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Keep your ghee in the cupboard for up to month or in the fridge for 2-3 months – this stuff is regarded as liquid gold in India – so treat it well and add it to your favourite food as a butter substitute! Enjoy!

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