You can buy ghee in the supermarket, but home made tastes so much better. I usually cook it in batches, a plain ghee and another infused with garlic.
Ghee is a traditional staple in Indian cooking and has been used in Ayurvedic medicine for thousands of years. It’s made from butter, but during a simple cooking process, the casein, whey and lactose are removed, leaving behind pure fat. This improves tolerance for some people who are sensitive to dairy.
It’s also rich in conjugated linoleic acid and several vitamins, including A, E and K2, which all help to improve your health. Ghee is a great source of butyric acid, which aids in digestion, decreases inflammation in your intestinal wall and supports your immune system. Some dieticians recommend consuming 1-2 tablespoons a day when following an anti-inflammatory diet for endometriosis or other inflammatory diseases. It’s a great alternative to butter and works well as a baste to roast meat and fish.
Basic Ghee & Garlic Ghee
- 500g unsalted butter
- 5 cloves of garlic if making garlic ghee, omit for plain basic ghee
- A glass jar
- Sieve lined with a cheesecloth
- Cut butter into pieces and melt in a saucepan over a medium heat.
- Once melted, reduce heat to low and cook, stirring slowly and regularly for 25 minutes.
- The butter will foam and bubble. White curds will form. It will smell like popcorn and turn a golden colour.
- The mixture will almost stop bubbling and then foam again. This indicates it’s ready.
- Remove from the heat and let it cool for 5 minutes. Skim off and discard the top foam layer.
- Pour the ghee through the cloth-lined sieve into a clean jar.
- Store in the fridge for up to 6 months.
*For Garlic-infused ghee – add 5 cloves of garlic, cut into thin slivers to the melted butter at the start of the cooking process.