Ep. 1: Homemade Ghee

So few days ago, I was announcing a homemade produce series on the cheap and with ease on my Instagram (if you didn’t follow me yet you know what you have to do) and I promise you, it will be fun!

It shouldn’t come as a shock that I do spend a lot of time in supermarkets, markets, bio markets and everything in between so I am familiar with produces and prices. And it just recently popped into my mind that there are few things that can be easily done at home but with less money. And less additives and preservatives because you know, we love knowing what goes into our body, right?

so, ghee is one of them.

If you don’t know what ghee is, it’s clarified butter. Through the process, you eliminate the milk solids and remain with the healthy fats. And because you eliminate the milk solids you can safely keep on your cupboard without risking going bad and you can easily use it if you are lactose intolerant. You can cook with it, bake with it or spread it on bread as with butter.

A small jar of ghee weighting 180 grams is usually around 4-5 euros, depending on the brand. But if you buy a pack of 250 grams of grass fed butter (I strongly recommend you to do this) which is normally around 2.5 euro (or 1.79 euro, if you find it on discount like I did), you’ll end up with 220 grams of ghee for less that half a price you’ll pay for a small jar in a supermarket.

Of course, I didn’t graduate in Math but you can see that it’s a deal.

And less than 15 min to make.

You’ll need:

  • 1 pack of Kerry Gold Butter
  • cheese cloth
  • strainer
  • a sauce pan
  • a jar

METHOD:

  1. add your butter to the sauce pan and melt it over medium low until it starts to bubble;
  2. once it starts to bubble turn the heat on the lowest setting of your stove and allow the milk solids to separate;
  3. you’ll notice there will be a foam building up, that’s your milk fats separating from your ghee;
  4. you ghee is done when it stops bubbling;
  5. add the strainer with the cheese cloth on top (folded 4 times) over a jar and pour your ghee over it; the cheese cloth will stop the milk fats from going into your jar;
  6. store in your cupboard or fridge if you prefer for up to 8 weeks.

How easy was that, huh?

That easy that it can be illustrated:

ghee final 2 blog (1 of 1)ghee final 1 blog (1 of 1)

Let me know if you made it by leaving a comment here or via DM on Instagram!

Cheers,

V.

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