I learnt this recipe from my yoga teacher and dear friend, Dot Bowen. Ghee is the most heat-stable of all fats so is excellent for cooking. It doesn’t de-nature on exposure to light, and has the ability to carry the qualities of foods cooked with it deep into the tissues. It is nourishing and supports digestion.
- Good quality organic unsalted butter. Ideally make 3-4 pats of butter at a time. Ghee keeps unrefrigerated for months so there is no need to worry about it going off.
Place the butter in a heavy-bottomed saucepan on a very low heat (very important) and let it melt and simmer gently. You will hear a bubbling sound and the butter will look cloudy and frothy. For the first five minutes, agitate the saucepan gently to aid water evaporation and then leave it alone for 30-40 minutes.
Gradually the sticky particles are burnt off or sink to the bottom and the foam will become thin on top. After 25-30 minutes, check the ghee to see if the bubbling noise has quietened down and the sediment on the bottom begins to turn brown. Remove from heat and strain through a fine sieve or muslin (good quality kitchen paper can work too but it’s more fiddly) into jars. Leave the jar open until ghee has completely cooled to avoid condensation forming.
Once cool, pop it in the fridge and use it for practically all of your cooking. I use it to fry just about everything and as the starter for stews and soups (my favourite being mung bean soup).