Ghee is butter that has had all the milk solids removed. Essentially, it is butter oil.
It has been said that Ghee can be a way for those with a slight dairy sensitivity to enjoy the flavours of butter this is because casein and whey proteins that cause a sensitivity are removed these can be found in the milk solids.
Removing the milk solids results in the smoking point of butter to increase from about 350 degrees to 450 degrees or more.
Unsalted butter 2x 250g
I use Lurpak
Note it must be Unsalted otherwise your Ghee will be too salty because the cooking process will intensify the saltiness.
Heavy bottomed pan
- Cut the butter into cubes – the smaller the better, this will allow the butter to melt quicker.
- Place the butter into the pan under a medium heat.
- Allow the butter to melt gently. You will notice a thick white foam appear on the surface- this is what you want. Skim this off with a spoon and discard it. What you have removed is the whey.
- Continue to stir until the butter begins to bubble. At this point turn the heat to medium-low. Leave this for 5 min. Not much stirring is required just yet.
- You will see the milk solids sink to the bottom- at this point you have made clarified butter.
- Continue to leave this on the medium – low heat. You will notice the butter turn a golden brown. This is GHEE.
- Remove from the heat and strain through cheesecloth.
- Pour this is into an air tight jar and place in the fridge.
It really is as easy as that and less expensive too.
Let me know how you get on by tagging me on social media or leaving a comment.