You’ll notice I talk about ghee a lot. I LOVE the stuff. Not sure what it is? Ghee, in the most simple description, is a class of clarified butter. It has for years been a staple in Southern Asian cuisine, as well as been used as a health remedy in many ancient cultures. Recently though, it’s become popular in Western culture, too… you can even find it in many grocery stores now.
What’s with the obsession? There are many reasons people love this stuff. For one, it’s a healthy fat, making it a great choice for cooking, baking, and anything else that you’d normally use butter or oil for. Second, it’s safe for people who are lactose-sensitive (for about 99% of them), making it a great healthy alternative for those with dietary restrictions. Three, it’s delicious.
That’s just three reasons of many… read more below to see why I’m obsessed with ghee and how you can make it at home!
Ghee has a plethora of benefits, both in and out of the kitchen…
For cooking:
* Ghee is tough to burn. While butter and most oils burn easily at high heats (butter’s smoke point is 325ห-375หF), ghee will stay nice and buttery, allowing you to make what you want without annoying burnt interferences (ghee’s smoke point is between 400ห- 500หF).
* Ghee tastes incredibly delicious. It’s like butter on steroids… butter, but even creamier and nuttier!
* Ghee can be used as a spread, as a cooking oil, for baking, for frying, and for nearly any other cooking purpose. Who doesn’t love versatility in the kitchen!?
For health:
This information is a summary of ghee’s many possible benefits… always consult your physician before trying to treat ailments. Just sayin’. ๐
* Ghee has been used in Ayurvedic practices for centuries to help with digestion and heal the gut. It’s thought to improve absorption and assimilation of herbs and vitamins, as well as stimulate the break down of food in the stomach, aiding in overall healthier digestion.
* It is believed by many to promote learning and increase memory retention… not a bad bonus!
* It is often used to help with ulcers, constipation, and the promotion of healthy eyes and skin.
* It can aid in the treatment of burns, rashes, and other skin conditions.
* Ghee is rich in antioxidants and acts as an aid in the absorption of vitamins and minerals from food, which can strengthen the immune system.
* It contains anti-viral properties that are believed to inhibit the growth of cancerous tumors.
* Ghee is tolerable by people who are sensitive to lactose (with very rare exception by individuals who are extremely sensitive).
* Ghee is said to stimulate the secretion of stomach acids to help with digestion, whereas other fats tend to slow down the digestion process and feel heavy in the stomach.
* Ghee is thought to be good for the brain and nervous system… it can help control eye pressure and has shown to be beneficial for glaucoma patients.
The information above was derived from a collection of sources including The Ayurvedic Institute and The Times of India. There is plenty more out there about the goodness of ghee… I’ll stop here. ๐
A note about clarified butter vs ghee:
* Contrary to popular belief, there is a difference between ghee and clarified butter, even if slight! In short, ghee is a type of clarified butter. Clarified butter is done once the water is evaporated and the fat is separated from the milk solids. The production of ghee involves simmering the butter longer so that the milk solids caramelize, which makes it nuttier tasting and darker in color. Basically, ghee is cooked longer.
And…
* It’s easy to make at home!
You can find ghee in many grocery stores, but it costs more than making it at home. The process is easy- all you need is butter, a pan, a spoon, a mini strainer or cheesecloth, and a little jar or container. Here’s how… 
To make gheeโฆ
16 tbsp, or 4 sticks, will make about 24 ounces ghee
Using grass-fed butter is recommended (like Kerrygold),
though any high quality unsalted butter will work
In a large pot, heat the butter over low-medium heat
Without stirring, let the butter cook down and melt slowlyโฆ
it will start to bubble, forming a white foamy layer over the top
Continue to simmer approx 10-15 minutes…
during this time, you’ll see varying stages of foaming as the water burns off
After about 10 minutes, you’ll notice the foam will begin to clump
By this time, the liquid underneath the foam should be a caramel color- you may also
notice some browned milk solids settling at the bottom
(Ghee can vary in color- some say this is directly correlated to the seasons- when cows
are feeding- and of course the amount of time it’s cooked)
Using a spoon, gently scrape and discard the foam off the top…
don’t worry about getting every last bit since you’ll be straining it shortly too
Let it sit there 1 or 2 more minutes to catch any last bits of
foaming that may occur, and to deepen the color, if you’d like
Next, using a fine sieve or layered cheesecloth (coffee filters work, too though strain very slowly),
strain any remaining foamy particles until you have a clear liquid
Pour the liquid into a mason jar- using a funnel helps keep the process clean
That’s it! Place the lid on it and refrigerate…
It will harden and as it cools, and then will soften again at room-temp.
To store ghee, keep unopened jars in a cool dark area away from light…
once opened, it’s good refrigerated for up to a month, most would say even longer
Mine never lasts that long ๐
(Unopened ghee will last much longer!)
Enjoy as a buttery spread, to bake with, to sautรฉ, or in any other fashion you may want!
What do you do with the foamy part of the butter?
Great question! While I’m no fan of wasting, I just toss the foamy stuff… it’s the “bad” anyway, and there’s not much, so away it goes!! ๐ Thanks for asking!
What is the shelf life? Does it need to be refrigerated?
Hi there! This is taken from Pure Indian Foods FAQ… I think they sum it up well ๐
Do I need to refrigerate the ghee?
Unopened Jars: Store them in a preferably dark and cool place. There is no need to refrigerate them. Use them by the “Best By Date” (about 9 months from the date of purchase) on the jar.
Opened Jars: Store in your kitchen cabinet (away from light, not on the counter) for up to 3 months. After that you can refrigerate it for up to a year. Ghee will become hard in the refrigerator. However, it will become soft again once you take it out of the refrigerator and leave it at room temperature for some time.
If you buy a large jar of ghee but don’t plan on finishing it in 3 months then here is what you can do. Transfer some ghee from the large jar into an empty small glass jar. The small jar and the spoon used to transfer ghee should be clean and dry. The small jar should also be free of any odors. Keep this small jar of ghee in your kitchen cabinet for your daily use. Place the large jar (lid tightly closed) into the refrigerator and use it to refill the small jar when needed.
I’m going to attempt this soon! Since Sloane’s dairy allergy is actually to whey, I think she might be able to tolerate it. And I’m sure she’d like it more than the mysterious Earth Balance soy-free “buttery spread” we’ve been using for her. Thanks for the easy to follow instructions!
That’s great, Lex! Nearly all individuals with a lactose intolerance can even tolerate ghee, so I imagine Sloane will be good with this. Just make sure to get ALL of the suds/white particles at the top out, as those are the whey. ๐ If you want to give it a trial before making it, I imagine GFS sells ghee… but it is cheaper to make at home. ๐ Let me know how it goes!!
Thank you for this easy to follow recipe! Others just seem too messy and overwhelming to follow.
I’m glad you find it helpful!! ๐