Ghee is now my main cooking fat. Dead easy to make if you have a slow cooker.
I scored an ancient crockpot from an op shop and it's perfect for a litre and a half of ghee that will last me for around six weeks.
Butter consists of the fat, which is what we want, plus proteins and other solids and water.
Put six sticks of unsalted butter in the crockpot and heat for about six hours, with the lid slightly ajar to allow steam to escape.
Eventually, as it simmers, the house will fill with the lovely nutty savoury smell of the ghee, and the "impurities" will have turned into brown flakes that sink to the bottom of the crock. Ladle the clear clean ghee off the trub.
The ghee itself has a wonderful nutty and toasty flavour. Can be just kept in the pantry for up to 2 months. Tastes like butter on steroids.
The trub at the bottom is almost orgasmic when drizzled onto slices of Turkish bread and fried off in a heavy skillet. :icon_drool2: :icon_drool2: :icon_drool2: :icon_drool2:
I scored an ancient crockpot from an op shop and it's perfect for a litre and a half of ghee that will last me for around six weeks.
Butter consists of the fat, which is what we want, plus proteins and other solids and water.
Put six sticks of unsalted butter in the crockpot and heat for about six hours, with the lid slightly ajar to allow steam to escape.
Eventually, as it simmers, the house will fill with the lovely nutty savoury smell of the ghee, and the "impurities" will have turned into brown flakes that sink to the bottom of the crock. Ladle the clear clean ghee off the trub.
The ghee itself has a wonderful nutty and toasty flavour. Can be just kept in the pantry for up to 2 months. Tastes like butter on steroids.
The trub at the bottom is almost orgasmic when drizzled onto slices of Turkish bread and fried off in a heavy skillet. :icon_drool2: :icon_drool2: :icon_drool2: :icon_drool2: