how to make ghee

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!

Ingredients:
250g block unsalted butter (makes about 250ml ghee)

What you’ll need:
Jar for storage
Paper Towel or Muslin Cloth
Strainer or Mesh Colander

Method:

1. Chop butter into about 16 cubes and place in a small saucepan. Then heat on medium and let the butter melt slowly under your constant supervision.

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2. While the butter is melting, get your strainer ready: Place a fine strainer or mesh colander over a large bowl or jug. Line the strainer with a piece of kitchen towel or muslin cloth.

3. Let the melted butter simmer for 10 minutes. Halfway through you'll notice white foam appearing on top of the pan.

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​4. By 10 - 15 mins the foam will disappear again…look carefully and you'll see that it's sunk to the bottom of the pan. When these specks of milk solids on the bottom turn golden, it's time to remove the pan from the heat. ​

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​5. Straight away, pour the contents of the pan into the strainer, letting the paper towel or muslin catch all the milk solids. The ghee will drip through into the bowl or jug below.

​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.
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USES:
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.