Ghee is simply pure butterfat that has had the milk solids removed. The milk solids are the part of butter that turn brown when the butter is heated. Many people who are intolerant to lactose find they are able to enjoy ghee without experiencing digestive issues. The short-chain fatty acids of ghee are readily metabolised by the body.
Ghee is rich in antioxidants and strengthens immunity. Aside from being one of the best healing natural fats, ghee is soooo delicious! The high smoke point of ghee makes it a perfect fat for cooking.
Make a small batch to start and, then, when you are confident, prepare larger batches. Because you are removing the milk solids, ghee will keep unrefrigerated for months.
Fat absorbs flavour. If you like to experiment, add some aromatic spice to the butter when it reaches boiling point. Try such things as a stick of cinnamon, two star anise, some slices of ginger, half a dozen crushed cardomom pods or a small garlic bulb cut in halves.
500 g unsalted butter (grass-fed is good; organic and grass-fed is better)
Melt the butter in a heavy-based saucepan over a medium heat. As the butter melts, it will begin to boil and separate. Keep the butter boiling steadily and do not stir. Allow it to cook for 20–25 minutes, or until the bubbling dissipates and the milk solids at the bottom of the saucepan turn golden brown. Check the butterfat is clear by gently tilting the pan.
Line a fine metal sieve with two layers of muslin or use a clean Chux and strain the ghee into a large sterilised jar. Ghee will keep unrefrigerated for many months.