Ghee

Ghee is delicious and being a saturated fat it is safe to heat to high temperatures without damaging the oil. The other thing that is great about ghee over butter is that because the milk solids have been removed it will not burn like fresh butter does.

Ingredients

• Organic or biodynamic butter

Method

• Dice butter and place in a small saucepan

• Place over a low heat and allow it to gently melt As it melts it will divide into 3 layers 1. Froth/Impurities 2. Golden liquid 3. Milk solids

• With a spoon remove the froth from the top and discard it

• Gently pour the golden liquid into a jar, being careful not to pour any of the milk solids from the bottom layer

• Your beautiful golden liquid is ghee, also known as clarified butter

• It will keep in the fridge for at least a month, you can also freeze it into ice cube trays and keep in the freezer so that it lasts longer