Ghee is also known as clarified butter, and it is the common fat used in Indian cuisine. It is used to make curries and even some desserts. If you find yourself needing some ghee but only have butter, don’t worry, It is easy to make, and once you have done, it will last for several months in a jar without needing to be refrigerated.
- Salted block butter (900g)
Place the butter into a medium-sized saucepan and slowly melt it over low heat. When the butter has melted, turn up the heat a little whilst ensuring it doesn’t smoke or burn. At this point, you should leave it to cook for 1 hour without stirring. The butter impurities will sink to the bottom and float on top. Carefully skin the floating sediment with a spoon without touching the base.
Please turn off the heat and allow the Ghee to slightly cool, then sieve it through kitchen paper or cheesecloth into a storage container. When it has completely cooled, it will solidify but will still be soft. The Ghee should be pale yellow and should smell like toffee.