Ghee has been used in Indian Ayurvedic cooking for centuries, not only as a totally delicious food, but as an aid for digestion, ulcers, constipation, and the promotion of healthy eyes and skin. It is used in Indian beauty creams to help soften skin, and as a topical for the treatment of burns and blisters.
Ghee has more intense flavor then butter. It is actually clarified butter with sugars (lactose) and proteins (casein) have been removed. It has a high smoke point, making it perfect for cooking (up to 250C). I like using ghee for stir fries, baking or as spread for toast.
Organic unsalted butter (this is important!)
Heat the unsalted butter in a heavy-duty saucepan over low-medium heat without a lid until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter will make lots of spluttering sounds and perhaps splatter a bit, so be careful.
Over the next 20-30 minutes (depending on the water content of your butter), watch the butter carefully as 3 layers develop: a foamy top layer, a liquid butterfat layer, a milk solids bottom layer. You can remove the foamy top layer with a spoon if you like, which helps to see trough to the bottom, but this is optional – it will be strained out in the end anyway.
Once the butter stops spluttering, and no more foam seems to be rising to the surface, check to see if the bottom layer has turned a golden brown colour and there is an incredible aroma of freshly baked croissants in your kitchen. If so, the ghee is ready and must be removed from the heat immediately or it will burn.
Set a few layers of cheesecloth or gauze over a heatproof container, such a canning jar. Carefully pour the warm liquid butter through the cheesecloth into the container, leaving behind any solids from the bottom of the pan. Let sit at room temperature to cool and solidify before placing an air-tight lid on the container. Store in the fridge for 1 year or, out of the fridge for 2-3 months.