Ghee. Just the beginning!

Been dying to do some proper authentic Indian cookery for ages. I have tried a few times in the past but have struggled to get good results, putting the problem down to not daring to use enough fat and not using ghee because I simply didn't have any. I decided to make my own ghee this time so that I could try some new Indian recipes in the future. I have also heard its nice on toast and with eggs and stuff too!

I only needed to pick up only a few Ingredients and equipment for this task:

2 blocks (500g) of good, organic, unsalted butter
Cheesecloth/Muslin
Stainless steel Funnel (wide opening, perfect for Jam and Chutney!)
500g/ml Jar for the finished product (went out and got a great Weck jar with metal clips and a cool flat glass lid!)

As for the method, I followed very detailed and well written instructions that I found at 'a smart mouth' which go into lots of detail about the process of clarifying and cooking the butter to get the perfect flavour and colour. Be warned though that less butter will mean that the cooking time is dramatically reduced. For my 500g of butter, it took approximately 20 minutes until the bubbles began to fizz, the mixture began to smell of caramel and the milk solids began to brown at the edges.

Also, I think it is important to remove the ghee from the heat and strain into the Jar as soon as it has reached the desired stage to stop it from over cooking. This means having the jar/muslin/funnel ready... unlike me!

Freshly filtered ghee, complete with fizzy bubbles

Ghee will solidify and keep for months, if not years, at room temperature