Making ghee

By Tehmina Goskar on February 29, 2012 in enlightened, food, pleasure

Here is how I made ghee, or clarified butter, from good quality unsalted Cornish butter made by Trewithen Dairy, near Lostwithiel in Cornwall. Sometimes mass-produced ghee that you get in those vicious cans taste a little rancid and top-quality ghee can cost a lot of money. For example, a small jar (less than 1lb or 450g) at my local health shop cost £9.53 ! I bought the butter for this ghee for £3.18 (£1.59 a pack).

As well as Indian cookery you can use ghee in breads, cakes, as a base for sauces (particularly for shellfish) and more.

It is a very simple process that just requires a close eye to ensure you reach the clarification stage and don’t over boil the butter. In all it took less than 40 minutes from start to jarring up.

This slide show explains the process (as I did it) but the basic principle is to boil butter gently in a heavy-based pan over a medium heat. I used 500g (2x 250g packs).

As it melts and then begins to simmer a foam or scum will float to the top. Use a clean metal spoon to skim this off.

Milk solids will form and sink to the bottom. It is at the stage that no more milk solids are sinking to the bottom and the butter oil is glossy and gives a beautiful scent of butterscotch that it is ready.

Take off the heat and heave a couple of thorough clean and dry jars ready.

Line a metal strainer with muslin. It might be useful to get someone to help you at this stage. I placed a jam funnel in the jar first and the strainer on top and got someone to hold it steady. Gently pour in the ghee.

The milk solids and residue will be trapped in the strainer.

Wipe up any spills and leave to cool. The golden butter oil will slowly set solid.

When set after a few hours, seal jars with a moistened cellophane disc (used in jam preserving–moist side UP) and a rubber band and screw on the lid tight.

Store in a cool dark place. It will last a few months if kept in these conditions. If you don’t have a cool place in your house, store in the fridge.

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clarified butter, cooking, Cornish, dairy, foodcraft, ghee, Trewithen Dairy

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