Ghee

Ghee is a delicious addition to curries. As the water and milk solids have been removed it has a much longer shelf life, and higher smoke point than regular butter. So you get a nuttier, more delicious flavour than any other oil or butter!

And it only takes half an hour to make. So why pay for ghee at the supermarket, when you can make it yourself for a fraction of the price at home? All you need is a pan, a spatula, butter, a strainer, and a jar to put it in!

Ingredients:

- 500g unsalted butter of your choice

Method:

- Place all of your butter into a saucepan, melt, and bring to a gentle simmer.

- Once it starts simmering, you will hear a 'crackling' sound, as if you're put something in hot oil. This sound is the water evaporating out of the butter, which is what we want! Ensure that your butter never reaches a rolling boil, always keep it at a simmer.

- A foam will also begin to appear as your butter is simmering, this is the milk solids separating from the fat and floating to the top. Don't skim these off! They are what will brown and add a nutty flavour to the ghee.

- Gently move the foam every so often with your spatula to ensure the bottom isn't burning. Be sure not to mix the foam back into the liquid.

- After 15-20 minutes, the foam will change from foamy, to frothy, to bubbly.

- Once it has reached the bubbly stage and you can no longer see any froth on top, it's ready to go!

- At this stage, you can brown your butter as much or as little as you'd like. But be sure not to burn it as that will create a bitter flavour.

- Pour through a strainer to catch any milk solids into a sealable container. You'll notice that the milk solids are a golden brown colour.

- Ghee can be stored in the fridge for up to a year, or on the shelf for several months.