It's fair to say that I’m a sucker for punishment, and therefore decided that rather than take the easy option and buy my ingredients for my curry, I’d make them. If anyone else fancies being daft enough to make their own Paneer and Ghee the morning of a dinner party, this is how…
(4 pints of milk makes about 350g)
The milk should begin to separate – slowly at first, looking slightly like cottage cheese on the surface. Stir gently with a wooden spoon, until the solids are completely separated, and floating in a pale watery liquid.
If you have time, hanging the cheesecloth from a tap will allow extra liquid to drain off.
Place the parcel on a clean hard surface such as a wooden chopping board, and weigh down to flatten and drain any final liquid out, for approximately 2 hours. A large, heavy pan filled with water - the one you cooked the milk in - is ideal for this. Quite a bit of extra liquid will come out over time, so it's worth popping a tea towel under the chopping board to absorb any extra milk.
Rinse, and store under water until needed for use.
Take two blocks of unsalted, preferably organic, butter and melt slowly over a low flame. I’d use a steel pan, or one that you don’t mind scrubbing.
When the butter has melted, keep it on the flame, but don’t stir it. It should slowly start to bubble away – this is a good thing. Allow it to bubble. It’ll make a ‘whooshing’ noise, as it gets really hot – a sign that the water from the butter has started to split away from the milk and fat and is evaporating off.
It will continue to do this for about 30-45 minutes (depending on the size of your pan). Skim off any white scum that develops on the top as necessary while it is bubbling away. When the noise has subsided, and the water has evaporated, you should be left with a pale golden liquid, the colour of golden syrup. If the liquid is darker, towards a brown or caramel liquid, it has burnt, so keep an eye on it.
Pour the liquid, still without stirring, through a strainer. I used a tea strainer lined with a couple of layers of cheesecloth.
Decant into a heat-proof, clean, dry container (an old jam jar is perfect), and allow to cool slowly. It will solidify when cooled.
Ghee keeps fairly indefinitely and doesn’t need to be refrigerated – some schools of thought say it’s better if it isn't as it prevents condensation which is bacteria's best friend.