Heart Of The House


Another staple in my pantry is ghee. It is simple to make yourself and requires one ingredient:  unsalted butter.  I make mine from home made cultured butterMaking ghee is a visual and aromatic treat for my senses as the butter turns to a golden colour and the sweet caramel-like aroma fills the kitchen.



250 gm unsalted butter, preferably organic and cultured


  1. Place butter in a heavy bottomed saucepan over low heat.
  2. When butter has melted, give it a stir with a wooden spoon.
  3. Increase heat to just simmering.
  4. The melted butter will begin to froth and bubble.
  5. The boil will eventually slow down.
  6. The milk solids  on the bottom of the pan will start to color and caramelise.
  7. Use a spoon to push the milk solids and carefully observe the change in colour.
  8. When the milk solids has turned brown and the butter has turned to a golden colour, turn off the heat.  Let it stand for about 10 minutes.
  9. In the meantime, line a sieve with a double-layer of cheesecloth and carefully strain the ghee into a clean glass jar.
  10. When cool and set the liquid ghee will take on a fudge-like texture.


  • Coconut-ghee : add  1/3 cup of virgin coconut oil to 1 cup of the liquid ghee.  Stir well to blend the oils.
  • Spiced ghee: Once the butter has melted (step 2), you can add a variety of spices & herbs to season the ghee.
  • Suggested spices/herbs:
    small onion/shallot, chopped
    garlic, peeled and crushed
    minced ginger
    cardamon pods, crushed
    coriander seeds
    black pepper corns
    fresh turmeric, chopped or a pinch of powdered tumeric
    cinnamon stick piece, about 1″ long
    bay leaf
    ground nutmeg
    dried oregano

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