Ghee has undergone a huge comeback in the last few years. I think it’s because we are finally getting over the idea that fats are bad for us and can happily enjoy the real flavours again. And ghee definitely belongs to the healthy fats that we should incorporate into our daily diets. It’s known as a great cooking and baking fat because of it’s high smoke point (higher than most vegetable oils actually). It has a smooth nutty flavour which supports both, savoury and sweet dishes. And even though Paleo and Whole30 don’t support eating dairy, ghee has an exception. Why? Because when boiling and straining butter you’ll actually get rid of the milk proteins and solids which cause inflammation. And on the contrary you’ll be left with a golden goodness rich in flavour and nutrients which is suitable even for those of us who are dairy intolerant.
But for a long time I thought that making ghee at home is some kind of magic. Why would it be so expensive in the shops otherwise? You can buy good quality butter for reasonable money, but when it comes to ghee the price just fire up like a rocket. So I thought that the process of it has to be complicated to meet up the price. So little I knew… Making ghee at home is the easiest thing. And even if you buy a good quality butter (which you should to derive most of the nutrients out of it), it’s still a fraction of the price. Give it a try and you’ll most likely never buy ghee in the shop again.
Here is my foolproof way how to make ghee at home.
- 500g organic or grass fed butter
- Glass jar with a lid
- Funnel (resistant to high temperatures)
- Muslin cloth
- Cut the butter in few pieces and place it in a pot.
- Place the pot over medium heat.
- Let the butter simmer for 10 minutes. Make sure it's not burning, lower the heat immediately if it starts to smell.
- Pour the butter in a glass jar over muslin cloth to separate the fat from the undesirable milk solids.
- Once the ghee cools down put the lid on ans store it in a fridge.