Ghee is a class of clarified butter. After making ghee it reduces the saturated fat content marginally but as we know, every little helps.

And the best part about making ghee is the wonderful golden aroma it creates in your kitchen. If I close my eyes I am transported to food heaven where Keith Floyd now lives. It would be a good idea to make ghee just before your dinner guests arrive – they would be very impressed with the welcoming smells coming from your kitchen.

This is really simple to do at home and using it instead of oil will enhance the flavour of your cooking.

Add 1kg unsalted butter and a few bay leaves to a heavy pan over a medium heat. When it has melted allow to simmer whilst you spoon off the scum. Continue to cook until all of the scum has risen and been removed.

Allow to cool then remove the bay leaves and strain the ghee through muslin – it should look golden in colour.

Now add a pinch of salt and mix thoroughly.

Store in an air tight sterilized jar – it will keep for months.

Home-made Ghee

I know, I know my jar doesn’t represent the result of 1kg of butter but today I only made a small batch because there was only one pack of butter in the fridge. I promise to be more organised next time.