Ghee aka The Golden Oil aka Clarified Butter
Ghee is clarified butter. The Golden Oil that is fragrant, flavorful, free of milk proteins and sugars. It’s a wonderful staple to have on hand to drizzle on toast, quick saute of fruit, adding flavor and character to food. Because it is so flavorful, almost a nutty taste, I can usually use less ghee than regular butter or oil. Ghee does not have to be refrigerated and will not become rancid sitting out on my counter in an airtight container. Ghee can be purchased; however, it is expensive. I like to prepare a batch of Ghee while I’m baking or cooking in the kitchen as it really only takes about 30-45 minutes and occassionally an eye on the butter to avoid burning!
I prefer to use organic, unsalted butter. If I have a specific recipe in mind, I will infuse the ghee with spices and herbs. Similar to flavored oil, I will add oregano, rosemary and thyme for an Italian flavoring.
When I notice that my fruit is becoming overly ripe, I love to saute a mix of cut up fruit with just a touch of ghee and a sprinkling of spices such as cinnamon, nutmeg, cardamom to enhance the flavors. I will use the sautéed fruit in syrups by adding a touch of maple syrup, dessert sauces or breakfast topping for waffles, mixed into oatmeal or yogurt.
1 pound unsalted organic butter
Place the butter in a medium heavy bottom saucepan. Using medium heat, bring the butter to a boil. Reduce the heat to continue with a steady slow boil. Watch so that the butter does not burn. There will be crackling sounds as the water evaporates from the butter. Foam will begin to settle to the bottom of the pan and the top will become clear. This will take about 3o minutes. When the top is mostly clear, turn off the heat and allow to cool. Strain the ghee through a cheesecloth lined strainer to catch the sediments. Continue to cool complete and then pour into a glass container with a tight-fitting lid. This will yield about 1 1/2 cups of ghee and will last for a month without needing refrigeration.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
Have only ever used ghee in Indian cooking .. I think this post will change this! never thought of infusing it with other flavours, what a fantastic idea.
Oh nice, I’ve been meaning to make some ghee in a while. I love indian cooking and am always trying to get a hold of some of this stuff. In the end I just decided it would be more simple to make my own. Nice to see it’s not too difficult 🙂