Ghee, made from butter with the water and milk solids removed, is an ingredient from Indian culture that dates back thousands of years. By removing everything but the fat from the butter and clarifying it, ghee can be stored safely for months, add some delicious buttery flavor to almost any dish, and may even have some health benefits. Whether you want to know how to use ghee in cooking or as a health product, or even want to know how to make it yourself, there are plenty of ways to make use of ghee.
- of butter
Makes 1 1/2 cups (12 oz) of ghee
EditCooking with Ghee
- Use ghee in place of cooking oils. As it doesn’t contain any of the milk solids or water found in butter, ghee has a much higher smoke point. Use ghee instead of cooking oils or butter in almost any recipe to add a slight buttery and nutty flavor.
- The smoke point is the temperature at which something will begin to burn and smoke. Butter has a smoke point around , whereas the smoke point of ghee is around . For comparison, the smoke point of olive oil is around , and the smoke point for sunflower oil is .
- Use ghee only as a replacement for butter in cooking, and not in baking. Ghee is oil more than it is butter, so your baked goods might not work quite as well if you use ghee instead. Ghee can be used as a replacement for oils in baking, however.
- Toast spices in ghee to make a tadka. Tadka is a widely utilized concept in Indian cuisine, where whole herbs and spices are toasted in ghee to infuse the ghee with flavor. Try heating of ghee in a saucepan on high, before adding roughly 1 teaspoon (2 g) of cumin seeds and toasting for around 5 minutes. Add it to the water used when cooking rice for an extra burst of flavor.
- Tadka can be made with almost any whole herb or spice and added at the beginning or end of cooking for extra flavor.
- For the best results, make the tadka just before you have to use it. If made in advance and kept in the fridge, it will lose a lot of the aroma that makes it so flavorful.
- Spread ghee on toast instead of butter. Ghee keeps a lot of the same buttery flavor, but without all of the milk solids and water found in butter. Use ghee in place of butter when spreading over baked goods for the same flavor but without a lot of other things you don’t need.
- Ghee should be safe for people who are lactose intolerant but shouldn’t be considered safe if you are allergic to milk or dairy.
- Saute vegetables in ghee. Due to its high smoke point, ghee makes for the perfect ingredient when sauteing fresh vegetables. Melt 1 tablespoon (15g) of ghee in a frying pan over a high heat and add around of your chosen vegetables. Cook them for around 5 minutes, or until they begin browning lightly and caramelizing around the edges.
- Vegetables sauteed in ghee are great on their own with a sprinkle of sea salt or added to another dish.
- Onions, peppers, broccoli, carrots, mushrooms, and brussels sprouts are all delicious vegetables that you can saute in ghee.
- For extra flavor, make a tadka with the ghee first before you add your vegetables.
- Add a spoonful of ghee to your morning coffee. Adding butter to coffee for extra flavor and some potential health benefits is a growing trend. As it is clarified butter, ghee will work even better as an addition to coffee. Blend your coffee with 1 teaspoon (5g) of ghee for some extra sweetness, nuttiness, and creaminess.
- Ghee can be a source of a lot of important fatty acids and vitamins, so it may have some additional health benefits. However, this has not been confirmed, so it should not replace any other regular sources of vitamins in your diet.
EditFinding Other Uses for Ghee
- Use ghee as a balm for chapped lips. Some have found that the oil and vitamins in ghee will help revitalize and heal chapped lips. Try rubbing a few drops of ghee over your lips just before you go to sleep to try and repair damaged or dry lips.
- In some cases, ghee could also be used to heal other scarring, burns, and scrapes. However, as a home remedy, the results of this may differ. Always follow your doctor’s advice first and foremost.
- You shouldn’t apply ghee to open wounds, as it will not be properly sterilized.
- Soften your cuticles with a little ghee. As an oil, ghee may be used to soften the cuticles around your fingers and toenails. Apply a few small dabs of ghee to your cuticles and let it sit for 20 minutes. Soak your hands or feet in warm water, wash away the ghee and pat dry with a clean towel.
- Softening your cuticles before painting will make it easier to paint the entire nail.
- Try oil pulling to make your teeth whiter. Oil pulling is an alternative medicine process of swishing a natural oil around in your mouth to improve the health of your teeth and gums. Melt 1 tablespoon (15ml) of ghee, let it cool slightly, and swish it around your mouth for 15 to 20 minutes before spitting it out into a trash can. Rinse your mouth out with water and repeat daily.
- While there is little research that has been conducted to support some of the claims made about oil pulling, oils such as ghee and coconut oil can be used as a natural mouthwash.
- Oil pulling shouldn’t be used as a replacement for brushing your teeth twice a day.
- Do not spit the ghee down the sink, as it may solidify and block your drain.
- Make a natural perfume with ghee and essential oils. Add a single drop of any essential oil, such as lavender oil or orange oil, to 1 teaspoon (5g) of ghee. Rub it together in your palms before dabbing it behind your ears and knees for a subtle scent that will last all day.
- Melt of butter over a medium heat. Place a large, high-walled saucepan or pot over a medium heat. Cut of butter into small cubes and place it into the pan to begin melting.
- You can speed up the rate at which the butter melts by stirring it occasionally with a wooden spoon.
- Use a high-quality, pasteurized, unsalted butter for the best ghee.
- of butter will produce roughly of ghee.
- Simmer the butter for 10 minutes to evaporate the water. Once the butter has melted and begins to bubble, decrease the heat to medium-low and let the butter simmer. The butter will begin foaming up and then bubbling over around 10 minutes as the water evaporates. Watch for the butter to stop bubbling and begin foaming again.
- Keep a close eye on your butter as it simmers to make sure it doesn’t burn. Make sure the temperature is kept low so that the butter can simmer without having to be stirred.
- Cook for a further 5 minutes until the milk solids form on top. The butter will stop bubbling and begin foaming again after around 5 minutes, bringing the milk solids to the top of the liquid. Keep cooking the butter, without stirring it at all, until the milk solids form a thin, foamy layer over the top.
- If the bottom of the pot gets too hot and you’re worried about the butter burning, you can swirl the melted butter slightly. This will move it around without letting the butterfat and milk solids mix together too much.
- Skim the milk solids from the top of the butterfat. As the milk solids cook and rise to the top of the butter, use a mesh skimmer or spoon to skim them away. Continue skimming the white milk solids until they begin to turn brown, and the butterfat itself becomes a golden color.
- You can also leave the milk solids to cook and brown by themselves and without skimming them. This will just mean you have more cooked solids to strain away.
- Strain the melted ghee through a cheesecloth. Place a mesh sieve over a bowl or jug with a spout, and cover it with two layers of a fine cheesecloth. Take the melted butter off of the heat and leave it to cool for 2 to 3 minutes before straining through the cloth. Discard of any remaining milk solids caught in the cheesecloth and keep the pure, melted ghee.
- If you have a jar funnel, you can strain the melted ghee directly into the jar in which you want to store it. Make sure to place a sieve and cheesecloth over the top of the funnel to strain the ghee properly.
- Store the ghee in an air-tight container for up to 2 months. While the ghee is still hot, pour it into a glass jar or other airtight container. Cover the ghee and store it in your pantry for up to 2 months, making sure to keep the container air-tight and free from any moisture or steam.
- You can also store the ghee in your refrigerator for up to 6 months. This will make the ghee more solid and harder to scoop out, but it will also last for much longer.
- If you let any water, steam, or moisture into your ghee container, you should store the ghee in the fridge to stop it from going bad. Use it within 1 month.
- Ghee kept at room temperature will be soft, but not liquid.
- The most important factor in making great ghee is using a high-quality butter. It’s better to choose a high-quality salted butter than a low-quality unsalted one when making ghee. However, high-quality, unsalted butter will yield the best results. High-quality butter will have a higher percentage of butterfat and be made from a better quality milk.
- Ghee will work in place of almost any oil you may use when cooking.
- If you don’t want to make ghee, it should be available from your local grocery store, specialty or health food store, or online.
- Rather than disposing of the cooked milk solids produced when making ghee, keep them to smear on toast for a creamy, nutty, salty spread. They will keep for around 1 week in the refrigerator.
- While ghee has many potential health and beauty uses, it should never be used as a replacement for prescribed medicines and medical advice from a qualified physician. Only ever use ghee as a supplement, rather than as a replacement.
EditThings You’ll Need
- Large saucepan or pot
- Mesh skimmer or spoon
- Airtight jar or container
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