Home > Recipes > Ghee, Clarified or pure butter

Ghee, Clarified or pure butter

8 Jul 2017   Shanti Gowans
To make your own Ghee:  
- Heat butter in a saucepan until it melts and froths.
- Spoon off the foam from the top and pour the melted butter into a heatproof glass bowl, discarding the milk solids in the pan.
- Leave to cool to room temperature, then chill until set.
- Spoon of the fat from the top, leaving the residue.
- Heat the fat again, then strain through fine muslin to remove any remaining solids.
This will keep for three or four months without refrigeration.
Ghee gives the rich, distinctive flavour to your cooking. Having no milk solids it can be heated to much higher temperature than butter without burning. It can be purchased solid in tubs, packets or cans.


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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

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