Friday, May 27, 2016

How To Make Ghee or Clarified Butter.

Dearest Reader,

I'm back from my month long holiday, and upon my return, I realised that I had no oil with which to cook. So, I went to the supermarket to get ten sticks of butter. I do not indulge in butter, but I do indulge in the fat in the butter in the form of Ghee or Clarified butter.

What's so great about Ghee?

For starters, it is pure fat, without extras like whey, lactose and whatever else they fed the cow. This makes it have no allergens in general, perfect for a healthy life style, if you are not vegan because it is animal fat.

How it is made:

Ghee (For two people for two months or more)


10 x 200g butter
1 Large baking tray
1 2L Fridge friendly container that can be closed.
Cheesecloth (optional)


Preheat oven at 100 degrees Celsius and melt butter in a baking tray for 45 minutes. Separate the golden fat from the white whey. Use cheesecloth to make sure that no impurities make it through to the oil if you are finicky. Keep the fat. Throw away the whey. Refrigerate the golden fat and live happily ever after. :D

For the amount of butter I used, you make a little less than 1.5L of ghee. So, a quarter is whey, lactose acid and all that other gunk which no one knows about.

2Kgs of Butter

Place in baking tray

After 60 minutes in the oven butter is separated in two, oil and whey.

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