I love ghee. Its rich flavour, high smoke point and shelf stability (i.e. it lasts for ages in the pantry) make it the secret weapon to so many dishes. Use it for frying, roasting, baking, & smothering corn on the cob, asparagus, baked potatoes and popcorn. Recently I was horrified to see a 300g jar of ghee selling for about $20 and I thought: it's time to share another great thing about ghee, which is just how easy it is to make yourself! If you have a block of butter, a small saucepan, a strainer, a piece of kitchen towel and 30 mins, you can make a jar of ghee.
So let's get started. Make a jar for yourself, and one for a friend…homemade ghee makes a fantastic gift for your keen cook friends.
This week's recipe might have the shortest ingredient list and simplest steps of any recipe we've shared. It's also the most versatile every day, and one we hope you'll use again and again!
250g block unsalted butter (makes about 250ml ghee)
What you’ll need:
Jar for storage
Paper Towel or Muslin Cloth
Strainer or Mesh Colander
6. Pour the ghee carefully into a jar. While it's still hot it will be runny. As it cools it will become cloudier and firmer. Ghee kept in the fridge will become as hard as butter, and will keep for up to a year. Otherwise, it's safe to store in the pantry for 3 months. The pantry consistency will be similar to peanut butter or lemon curd.
Ghee is the traditional fat used in cooking most Indian curries. Use it in place of oil when shallow frying, or basting meats or vegetables. It'd be perfect for making hollandaise, and especially good for popcorn - your popcorn will keep it's crunch for days!
Another favourite use is for making perfectly crunchy and golden hash browns/potato rosti.