Ghee, or clarified butter, is a popular fat to fry and cook with, but have you seen some of the prices of a jar? It can be expensive if you want a good quality ghee. So, why not make it yourself at home. Here is my video. I’ve taken snippets as it was cooking, but you can see the colour change, milk sediments at the bottom etc, the final golden result.
Its texture is that of oil for frying, as all of the milk solids of butter have been taken out. It is a short chain fatty acid, which means this type of fat is burned as energy quickly, rather than stored as fat, which makes it a useful fat source for the keto diet.
What do you need to make ghee?
- Good quality medium stainless steel saucepan.
- 2-4 blocks of butter. I used unsalted, but you can use salted if you wish.
- Wooden spoon for stirring.
- Metal sieve, as plastic will melt.
- Glass kilner jar.
Method to make ghee
- Add all of the butter the pan. I used four and a half blocks of butter in the above video, which made about a pint of ghee.
- Bring to the boil until it bubbles and reduce the heat.
- Stir the butter every few minutes.
- The milk solids will be bubbling on the top.
- Boil until the milk solids move to the sides of the pan and drop to the bottom of the pan and it becomes a golden brown.
- Turn off the heat and leave to cool for a few minutes.
- Transfer through a metal sieve into an airtight glass jar, like a Kilner.
- Leave to set at room temperature, then transfer to the fridge until you need to use.