Ghee Substitute from Goat Fat and Sesame Oil
A traditional method for preparing a compound cooking fat that combines the richness of rendered goat suet with the fluidity of fresh sesame oil. Designed as an economical and pure alternative to commercial ghee, this recipe yields a semi-solid fat with a high smoke point suitable for general frying and sautéing. The addition of salt during the rendering process helps clarify the fat, resulting in a clean, stable product that solidifies upon cooling.
Ingredients
- 1 pound Goat suet (fresh fat) (Originally 5 pounds. Scaled down for home preparation. Ensure all membranes are removed.)
- 1 quart Sesame oil (untoasted/sweet oil) (Originally 10 seers (approx 20 lbs) for 5 lbs fat. Scaled to maintain approx 2:1 ratio by weight.)
- 1/2 teaspoon Salt (Used for clarifying the fat.)
Instructions
- 1Clean the goat suet thoroughly by removing all inner membranes, nerves, and impurities.
- 2Place the cleaned fat in a heavy-bottomed or tin-coated vessel. Add the salt. Heat over a low flame, leaving the pot uncovered. Stir occasionally with a spoon to ensure even melting.
- 3Once the fat has rendered (note that some small residue will remain unmelted), pour the sesame oil into the pot. Stir well to combine.
- 4Keep the mixture on the stove for another 10 to 12 minutes to allow the fats to integrate properly. Remove from heat.
- 5Strain the hot liquid through a muslin cloth into a clean jar. Keep the jar open until the ghee substitute has completely cooled and solidified. Once cold, cover with a lid.