Ghee, or clarified butter, is much healthier (thanks to its high smoke point), tastier and better quality fat than others. In Eastern cultures, it is commonly used in the kitchen, but also as lubrication for sore joints.

It has a slightly sweetish, slightly nutty flavour and a very long shelf life (even outside the refrigerator).

It is prepared by slowly boiling in a boiling water bath of butter to remove water and other impurities until a clear fat of yellow colour remains, which has a higher point of burning (200-250 ° C) than the original butter (150-180) ° C).

Heat the butter in a large saucepan on a medium fire until it boils. When white foam floats on the surface, remove it and mitigate the flame. From time to time, remove the foam that accumulates on the surface. Be careful not to burn ghee. When the ghee boils at too high a temperature or too long, it darkens and gets an undesirable odour. The time you need to prepare ghee depends on the amount you are preparing. The ghee should be golden and crystal clear. Finally, gently pour the ghee over the canvas or napkin and let it cool to room temperature. You can use the foam collected from the surface and the chunks that remain at the bottom of the pot into the dough, cooking vegetables, soups and cereals.

The better the butter you get, the less waste and the more ghee ;-)