I’ve been getting to know American supermarkets while visiting Oahu. It’s like learning how to shop all over again.

Some aspects are wonderful (there seems to be ever-growing support for organic products and happy farm animals) and some, well, not so much. Where on earth can I find ghee and haloumi, when there are plenty of cows and goats on the islands? Okay, I realise these are not standard products, but I figured that if I can easily find them in Norway, then surely it wouldn’t be a problem here or anywhere else…

The up-side: this has finally gotten me to be less lazy and make my own ghee/clarified butter. And sheesh, no excuses anymore, because it is really easy:

– melt butter on medium heat,
– once melted, continue simmering on low heat, the butter will bubble for a while and the solids will start to form a white frothy layer on top,
– after about 10 minutes the bubbles will get smaller and some of the solids will turn brown and sink.


Once the some of the solids turn brown and sink, take the butter off the heat and strain it into a bowl through a few (I used 4) layers of cheese cloth.

Useful tip: if you are new to using cheese cloths like I am, be careful when removing the cloth after straining… Accidentally drop a corner into the ghee and it will soak a ton up immediately! Oops.

You live and learn.


You can google some recipes on how to use the leftover milk solids, but I think I’ll just cool them and see if the chickens in the backyard approve.

Keep the ghee itself in a glass jar with a lid. Once it cools it will harden and the colour will resemble butter again:


Ghee is fabulous to cook with and it makes almost everything taste better. It doesn’t go bad if you keep it outside the fridge, which makes it perfect for taking on hiking or camping trips.

All the casein is removed when you strain the liquid through the cheese cloth, making ghee the perfect cooking fat for anyone with a serious intolerance.