Make your own Ghee - its much easier than you think!
Ghee is by far my favourite fat to cook with! It’s just like butter, except all the milk solids and water have been removed from it, so you’re left with nothing but pure, good for you fat that not only tastes fantastic but also has a really high smoke point, on top of being shelf stable. You can use it just like you would butter, too! Its so delicious
Here’s what you’ll need to make your own ghee at home:
- A medium saucepan, preferably one with a heavy bottom
- A large spoon to stir
- A fine meshed sieve
- Several layers of cheesecloth to line your sieve
- A large bowl or measuring cup to receive the ghee (preferably one that has a pouring spout)
- One or two glass jars to store your ghee in
Ingredients & Directions
The best quality UNSALTED* butter you can get your hands on
Cut your butter into roughly one inch by one inch squares.
- Set your butter to melt over medium heat, stirring it gently from time to time
Pretty soon, you’ll see a thick, white foam start to form at the surface.
Keep stirring until your butter starts to simmer, at which point you’ll want to turn the heat down to medium-low.
For the next 5 minutes or so, you won’t be doing much stirring.
Just let the butter simmer and watch the bubbles emerge from that thick foam, increasing in size and number
As the bubbling increases, you’ll notice that the foam will become thinner and the bubbles will become bigger and clearer.
Soon, the milk solids will start to curdle and attach the sides of the pan. That is completely normal. Just scrape the sides of the pan from time to time to help those milk solids sink to the bottom
As the milk solids sink to the bottom, you will notice that your butter is beginning to clear up. It will get more and more translucent, the bubbles will get larger and the foam will eventually completely disappear
Your butter will start to take a nice golden coloration as the milk solids, which are now at the bottom, begin to brown. Keep a close eye on your butter and keep stirring, scraping the sides and bottom so the milk solids don’t attach to the pan and burn
When the butter starts to foam for a second time? This is the indication that your ghee is now ready to be strained.
Now you want take it off the heat and let that foam settle for a few seconds.
Line your sieve with several layers of cheesecloth and set that over a large bowl, preferably one that is equipped with a pouring spout.
Pour your ghee right in!
There are then milk solids that get left behind. You will want to discard this
Now transfer your beautiful filtered ghee into a glass jar
MAKE YOUR OWN Ginger Candies - delicious!!!!!
Pure medicine! These little ginger sweets are a wonderful way to bring spicy sweetness into you life. You can add them to your tea or just chew them when you feel a cold is creeping up on you. Ginger dispels coldness and warms your body. The left over ginger sirup is the most delicious sirup you will have ever eaten. Sprinkle it over your piece of cake, your yoghurt or use it in your salad dressing. Delicious!
- 500grams of ginger cut into little pieces
- 300gr Sugar
- Juice of 1 lime
- Day 1 - Cut ginger into little pieces and put in a pot covered in water. Allow to boil for 20 minutes and add 100gr of sugar. Let it sit overnight.
- Day 2 - Boil it again for 20 minutes with 100gr of sugar and lime juice.
- Day 3 - Add the final 100gr of sugar and boil for a further 20 minutes.
- Put the ginger and the syrup in a strainer. Syrup you can use for salads, fruits, yogurt etc - its delicious.
- Put the ginger candies on a baking paper and dry in the oven at a low temperature (50 degrees).
Make your own flavoured water
Mint and ginger are two time-tested stomach soothers. Combined with pineapple, they make for a drink that tastes tropical but is easy to make.
For a sophisticated twist on infused water, use fragrant fennel stalks and fronds to infuse, plus fresh slices of the bulb to serve.
Enjoy the rich, aromatic flavors of autumn in a tall, refreshing glass of cinnamon- and apple-infused water.