Do you know how easy it is to make ghee? Well, after seeing a tub for sale at almost 10 euros I am going to tell you! I use ghee to cook my onions when making a curry, it has a high smoke point so doesn't burn, tastes great and is healthy too.
As the milk solids are removed, often people who are dairy sensitive can eat ghee. If you have made clarified butter it's quite similar, just cook it a little longer to get that lovely nutty aroma.
Simply place a block of unsalted butter in a small heavy based saucepan. Put it on the lowest setting you can and leave it to simmer for 25 minutes. It will quietly bubble away, separate and change colour. At the start of the cooking process foam will rise to the top, skim this off but don't stir. After 25 minutes strain the ghee, I use a coffee filter. Discard what's left behind. Stored in the fridge it will last up to a year
