Ghee is clarified butter — butter that has been slowly cooked until the milk solids separate and are removed, leaving behind a pure, golden, intensely aromatic fat with a higher smoke point than ordinary butter and a shelf life that puts most dairy to shame.

Freshly made ghee, cooling before the lid goes on. Casa Adora.

I've been making my own ghee for years. It's one of those kitchen tasks that looks technical but is actually just a matter of patience and a good heavy pan. And the smell — the moment the butter begins to clarify, something remarkable happens in the kitchen. A deep, nutty warmth fills the room. I add a couple of bay leaves to mine, which lifts the aroma beautifully. Keith Floyd would have approved.

If you're cooking Indian food regularly, homemade ghee is worth every minute.

Ingredients

• 1kg unsalted butter
• 2–3 bay leaves
• Pinch of salt

How to Make Ghee

1. Add the butter and bay leaves to a heavy pan over a medium heat.
2. Once melted, allow to simmer gently. Milk solids will begin to rise to the surface as foam — spoon these off as they appear.
3. Continue to cook until all the scum has been removed and the butter beneath is clear and golden.
4. Remove from the heat and allow to cool slightly.
5. Remove the bay leaves, then strain the ghee through muslin into a sterilised jar.
6. Add a pinch of salt and stir through.

Store in a cool, dark place — it will keep for several months without refrigeration.

I'll confess that the jar in the photo doesn't reflect the full yield of 1kg of butter. I only had one pack in the fridge that day. Normal service will be resumed.

Curry Hub footnote:

This homemade ghee is part of my Curry Hub — The Flexible Chef's Complete Collection, where you'll find every curry recipe from Casa Adora and the road.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef.