Homemade Ghee (Clarified Butter)

Ghee or Clarified Butter – a healthy alternative to the usual butter. Easy, simple and makes any bland dish into satisfying ones.

Ghee is essentially is clarified butter that has its origin in South Asia and has made it’s way to East African Countries and other parts of the world

Making ghee is a simple and easy process. All you need is patience, saucepan, cheese cloth – to drain any leftover butter residue The butter is brought to simmer and left to cook for a prolong amount of time. During which it turns into a light golden color.

Am sure you are thinking  why the heck should I go through all this? Let me give you a few reasons why it is worth it making it .

 

1. It is easily digested for those who are dairy intolerance- because it contains negligible amount of lactose or casein.
2. Left at room temperature it can last up to a year because all the properties that make butter turn rancid like moisture and diary has been eliminated.
3. Ghee consumption strengthens the immune system by aiding in the absorption of fat-soluble vitamins and minerals from other foods.
4. The most important reason for me is the depth and complex flavor that it lends to any bland dish -without any additional work or process. This is so true with these  East African Chapatis featured here.
5. Use this on fish, chicken, beef to amp the flavor .

 

Place butter in a medium sauce-pan and melt completely on low heat.

Foam will settle at the top, scoop it out or wait to do it later.

Continue melting on low heat for about 10 -15 minutes

When you see nice toasty brown bits at the bottom of the sauce-pan it is time to remove form the heat.

Pass it through a cheese cloth or sieve .

Remove any foam from the top . Store at room temperature for up to 6 months or more.

Enjoy!