If the butter starts to simmer rapidly, turn the heat down a little.Ħ. As the butter melts it will start to separate and you will see a white layer on top, this is the whey from the butter floating up to the surface.ĥ. Cut the block into small, even pieces so the butter melts faster.Ĥ.

Large bowl (ideally with pouring spout) for sieve to sit overġ.

1 400g block of Westgold Unsalted butter.

Prep time: 10 minutes, Cook time 15 minutes. When you remove the milk solids and water this is what makes ghee.įor best results make sure you use quality butter in naturally raised animals the fat profile of the milk is greater.įollow these easy steps and you can make Ghee yourself at home. Essentially, butter is made up of three components: butterfat, milk solids and water. Ghee is often well tolerated by people who have a lactose intolerance as the milk solids (although containing only small amounts of lactose) are removed. Used in place of butter or as cooking oil, a little goes a long way so it can be used sparingly.

Ghee is also great for cooking as it has a higher smoke point than butter and other fats as the milk solids are removed, preventing overheating. The brown colour is what gives the ghee a slightly nutty, more intense flavour than butter. Ghee is often preferred in Asian and Indian cuisines and has been considered a sacred food by many cultures for hundreds of years. Ghee typically has a rich, warm golden colour compared to clarified butter and can have a deeper, more intense flavour because you are toasting the milk solids in the cooking process. Ghee is a type of clarified butter with the milk proteins removed.

Butter means ghee