Ghee
By Roopa Gulati
Make some homemade ghee to use in your favourite dishes. Ghee lends a richness and buttery flavour, and can be heated to a high temperature without burning
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Prep:10 mins
Cook:20 mins
- Easy
Nutrition per serving
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kcal 128
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fat 14g
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saturates 8g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 0g
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salt 0.01g
Ingredients
- 250g unsalted butter
Method
Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.
