Ghee is a type of boiled butter that is mainly used in Indian cuisine. Its beneficial effects have already been known to our grandmothers, who used it for intestinal problems. Purified butter does not contain lactose, so it is also suitable for people with lactose intolerance. You can buy it in specialty stores for Asian and healthy food, but you can also make it yourself.
Put 450 g of unsalted raw butter in a pan and melt it at low temperature. When the butter has melted, raise the temperature slightly. Remove the foam that forms on the surface of the butter with a wooden spoon. Cook the butter until clean fat floats to the surface and the solid particles sink to the bottom.
Immediately remove the pan from the stove and pour the purified fat with a ladle into a clean glass jar with a screw cap or strain it through a very fine strainer. Discard the sediment from the bottom. Refined butter has a longer shelf life than raw and can be stored in the refrigerator for several months, and in the freezer for up to a year.
You can flavor the butter with various spices (ginger, paprika powder, cumin…) that you add to the butter at the beginning of cooking. It is especially useful for quick roasting at high temperatures, but otherwise it is used in the same way as raw butter - for baking cakes or as a spread.