If you really feel like it you can make ghee for yourself. It’s a type of clarified butter.
Basically you will need to heat some unsalted butter in a pan and let it simmer long enough for all the moisture to evaporate and the milk solids to brown slightly.
Then you need to skim off the scum-like milk solids; leave the clear liquid to cool and then pour it into jars. It’s the browning process incidentally that gives the ghee its faintly nutty flavour.
Or you can simply go out and buy a jar of Ghee Easy – our preferred method.
Most of us have probably come across ghee in Indian cookery. It was devised to stop butter from going rancid in hot climates and can actually be stored unrefrigerated for several months; even longer in the fridge.
As a family we love butter, but because of its milk solids content cooking with it can be problematical.
As with vegetable oils it burns at high temperature, and burned fat neither tastes good nor is healthy.
So we have come to the conclusion that ghee is the answer for us.
It still has the taste of butter, we love it spread on toast, or a spoonful or two stirred into rice, but it also has a much higher smoke point – 250˚C so it’s great for baking and roasting, and especially for frying and our stir-fries.
Ghee Easy is made in Holland from organic Dutch butter and is pure butter oil; a natural product with no added nasties, rich in saturated fatty acids and containing no trans fats. It is also said to help digestion by aiding the absorption of nutrients and also helps to expel toxins.
Ghee Easy comes in a variety of jar sizes and is available nationwide from Sainsbury’s stores, RRP: £6.00 for a 245g jar. Also available from Planet Organic and Wholefoods.