Recipes

Ghee - clarified butter
Preparation: heat unsalted organic butter over medium heat. As soon as the melted butter starts to boil, turn down the heat as far as possible and simmer for about 1 hour. A pale foam will appear on the surface (removed when butter is filtered) and the liquid will turn a yellow-golden colour. It will start to smell like popcorn. Sprinkle a drop or two of water into the pan. If it crackles, the ghee is ready - if not, keep simmering. Filter through a strainer into a glass jar and let it cool down to room temperature, uncovered. Ghee does not need to be refrigerated.