During these Wintery months here in the southern hemisphere one of my all time favourite activities to do at home is to make ghee. I love how the nutty smell fills my kitchen, I enjoy watching it melt in the pan and gradually change colour and form and it’s a great practice in cultivating patience when straining it into the jar with my very fancy homemade straining technique using an elastic band and paper kitchen towel.

What’s ghee?
Ghee is clarified butter. It’s more concentrated in fat than butter because it doesn’t contain water or milk solids. To me, ghee is a golden elixir which adds a delicious flavour to cooking. I’ll use it as a replacement to olive oil or coconut oil (for example) and put a dollop of it on my rice or veggies for added flavour.

What’s it used for?
It’s commonly used for cooking instead of other cooking oils. It’s also used as a traditional medicine within Ayurveda and for Hindu religious rituals. I’ve seen copiousness amount of ghee being ritually poured onto a Saraswati statue in Kerala (India) during one of their many Goddess festivals. This was followed by honey, yoghurt and rose water while chanting to the Goddess of the arts, music and knowledge. Plus adding ghee to a regular coffee brew transforms it into a healthy blend of fats, which help in accelerating the fat burning process and is popularly known as Bullet Coffee!

Why make ghee?
Ultimately it’s incredibly easy to make, much cheaper than buying it in the shops, and is perfect for anyone who’s dairy-sensitive. Plus it has a delicious, nutty aroma that works well in many recipes. Think noodle dishes, pancakes and curries!

What’s the benefits of ghee?
Ghee is shelf stable, meaning you can store ghee at room temperature in a dark, cool location for months or in the fridge for up to a year! Ghee has a high smoke point, meaning other oils and cooking with regular butter can smoke and burn on the stove (due to the milk solids), but ghee doesn’t burn and it doesn’t get damaged by the high cooking temperatures.

What’s the nutritional value and benefits ghee?
Ghee is a rich source of vitamins, antioxidants, and healthy fats. Fat should be eaten in moderation but studies show that eating fatty foods such as ghee can help the body absorb some essential vitamins and minerals. Other benefits include strengthening the immune system, it’s a source of essential vitamins, it’s an anti-inflammatory and promotes longevity by protecting the body from various diseases.

What are the disadvantages of ghee?
Studies show that ghee can lead to clogging of arteries. Anyone suffering from fatty liver conditions should also avoid or reduce the intake of ghee in general. Clarified butter has a fat dense composition, which increases the risk of obesity and triggers bad cholesterol levels.

Here’s my simple recipe to make ghee and have this golden elixir at home!

Ingredient:
Your favourite brand of organic unsalted butter.

How to:
1. Place the butter in a pot and cook on a low heat. As the butter melts and starts to simmer gently, you’ll notice the ghee will separate into different layers.
2. Scoop off any foam with a spoon and let it continue to cook until the foam turns into clear bubbles and the layer turns into a translucent golden colour. You should also start to see the milk solids sticking to the bottom of the pot too.
3. After around 25 to 30 minutes, your ghee should be done! Turn off the heat and let it cool for a few minutes, then strain it into a glass storage container. I strain the ghee using a paper towel over a glass jar which is held on with a very sophisticated elastic band! Works well but you can also use x2 coffee filters. The ghee will become opaque and light yellow as it cools and is ready to eat and use the following day.

What happens if you over cook ghee?
The milk solids on the bottom of the pot became caramelised, giving it a delicious toffee or butterscotch flavour. This is not my favourite but apparently brown butter is great for making desserts like banana bread or brownies.

Let me know how you go with making this golden elixir!