This idea was given to me by a friend who has been making ghee for a long time, and who told me that it has health benefits.
Ghee is butter that has been processed to remove the milk solids. It’s basically butter oil.
Ghee also has a high smoking point unlike butter and does not burn like butter does.
Preparation Time: 5 minutes
Cooking Time: Varies - about 30 minutes
Serves: 350 g approximately of butter
Ingredients 500 g unsalted butter
Put the butter in a saucepan with a heavy base and bring it to the boil.
After the butter melts, it will start to bubble and then separate (something that also happens when you use butter and forget about it!)
This part that separates is just the whey from the butter floating to the surface (or the milk component).
Skim this whey off - you can use it in mashed potatoes, or I threw it out.
Continue to cook the butter until it turns quite clear and the milk solids sink to the bottom.
This is then clarified butter.
You can continue to cook it until it goes a golden brown as long as you do not let it burn, and this continued cooking will make it taste almost nutty.
Let the ghee cool a bit and strain through two strainers - one smaller one inside a larger one.
Carefully pour it, when cool, into a jar with a lid and keep it either in the fridge or the pantry and use it as you would oil - it does not seem to go "into" the food or disappear as much as oil and I now use it for almost everything when cooking.