RACHEL LETT
Ghee is an ideal cooking fat that doesn’t burn or smoke as easily as it’s mother, butter. Full of goodness, ghee is becoming more popular and easy to find, but this homemade version takes little effort to make, and it’s quite simply, gheelicious!
How to Make Ghee
butter unsalted grass-fed (use as much or a little as you want to make. I used 500g, to make 1 jar)
20–30 minutes of patience
Ingredients
In a heavy based saucepan (ideally), melt the butter over a low heat.
Turn the heat down to as low as it will go, and let the butter gently blip for 20–30 minutes. The longer you leave the butter to cook, the richer and nuttier it will taste.
Once it’s ready, pour through a muslim cloth into a jar (this will collect the milk solids, which you don’t want)
Allow to cool and store in the fridge. It will last for up to a year in the fridge or about 3 months on the countertop.
This will be your new best friend for frying and roasting!