I haven’t felt like writing much about food and nutrition recently. There’s been a lot going on, personally and professionally. New job, a heavier course load at school and loads of political distraction (every morning, I wake up and think, ‘what now?’. Don’t you?). It’s […]
Tag: whole 30
Have you ever used ghee? Ghee, a clarified butter, is known as ‘liquid gold’ in some South Asian cultures because it comes from the revered cow. The process of making ghee removes the milk solids and water and leaves you with lovely golden liquid that solidifies as it goes to room temperature.
I started using ghee a few years ago when I started eating paleo. It’s a very versatile fat with an exceptionally high smoke point, which means that it’s great for high temperature cooking – frying, grilling, searing, etc.
My bug bear with ghee is that organic, grass-fed versions can be very expensive. Last week, I was chatting with my mother and she mentioned that she wanted to try making it herself, and I thought, hmmm, why don’t I try it as well. And what do you know, it was so easy that I’ll be making my own from now on!
What you need:
2 blocks of unsalted grass-fed butter
A cast iron pan
A ceramic bowl
Cheesecloth or fine mesh strainer
A large glass jar to store the ghee
How to make it:
1. Place your cast iron pan onto the stove and put the burner on medium heat.
2. Place the two blocks of unsalted butter into the pan.
3. As the blocks melt, the milk solids will rise to the top. When the blocks have completely melted and the liquid starts to bubble, turn the heat off. This should take about 5-7 minutes.
4. Use your ladle to pass the liquid through the strainer, with the ceramic bowl underneath to catch the ghee. If you end up using a fine mesh strainer rather than a cheesecloth, you may need to strain the mixture twice to completely remove all of the milk solids. Once this step is complete, you should be left with beautiful golden ghee.
5. Let the ghee cool for a few minutes before pouring into your glass container. Stored in the fridge, where the ghee will solidify, it should last for at least a month, if you use clean utensils when cooking with it.
P.S. When I was making this, I wondered what I should do with the leftover milk solids. I did some quick Googling and found that some people save them and crumble them onto their morning porridge, brown them to add a lovely buttery taste to stewed fruit, pancakes or anything else you would normally use butter in. Some people even spread the milk solids onto toast!