Ghee is like liquid gold. A kitchen angel and my latest obsession. For those unfamiliar with ghee it originates from India and is clarified butter fat traditionally from buffalo milk but nowadays it’s mostly made from cow’s milk. It is considered a sacred, medicinal, cleansing, and nourishing food in Ancient India with a rich and golden colour and a paste like texture. In Ayurveda ghee is often used to cleanse the intestinal tract working as a carrier for herbal nutrients whilst lubricating the intestinal tract and bodily tissues. Not bad for what is basically “better butter”. It is made by boiling off the milk solids from organic, unsalted butter, leaving behind a shiny, golden oil.
One teaspoon scoop through the jar is is like a glug of olive oil in a recipe. I used to cook everything in coconut oil but I couldn’t get over the strong, sweet flavour. Ghee tastes just like butter only better, it’s richer, creamier and is a dream to cook with. I use it all the time in my cooking wherever a recipe calls for olive oil I use ghee, I spread it on toast, I put it in roasted veggies . Ghee replaces every other oil or fat in your pantry. I love it so much I’ve started making it not just for myself and friends but I’m considering making it to sell at local farmer’s produce markets. I’ll keep you posted on my progress.
This is my fab mum giving me and bambino ghee cooking lessons. Mum was a home economics teacher for thirty years before her retirement so she’s a pretty patient teacher!