Eshabwe (ugandan Milk Cream)

Ingredients

• 1 cup ghee
• 1 cup milk
• 1 pinch salt

Steps

1. In a saucepan, heat the ghee over low to medium heat until it melts completely.
2. Gradually add the whole milk to the melted ghee, stirring constantly with a wooden spoon or spatula.
3. The milk and ghee should blend together to form a smooth and creamy mixture.
4. Continue cooking the mixture over low heat, stirring occasionally, until it thickens and reaches a creamy consistency.
5. This typically takes about 10–15 minutes.
6. Add a pinch of salt.
7. Stir to enhance the flavor.
8. For a smoother texture, you can use a whisk to further blend the eshabwe until it becomes velvety and uniform.
9. Remove the saucepan from the heat.
10. Let cool slightly before serving.