Ghee is the pure butterfat that remains after the milk solids and water are removed from butter. It is widely used in Indian cuisine and is the Hindi word for fat. Ghee could well be synonymous with clarified butter, although there is a small difference. Like clarified butter, ghee is made by melting butter, separating the clear, golden fat from the milk solids. The only difference is that, in some traditions, ghee is simmered for a time, thus browning the milk solids and adding a light, nutty flavor to the final product. However, not all ghee recipes specify browning the milk solids, so, for all practical purposes, ghee is clarified butter with an Indian name.

Cooking with Ghee

Ghee is better for high-heat cooking than butter, as it has a smoke point of between 230 and 240°C (446-465°F), compared to around 175°C (350°F) for common butter. Ghee is commonly used in Indian cuisine and can be used whenever butter or oil is called for in most recipes. You can also melt ghee and spread it on bread for a delicious appetizer or drizzle it over vegetables before roasting them. Ghee can also be swapped for vegetable oil or coconut oil when making baked goods.

How to Store It

Another advantage of ghee is that it has a longer shelf life than regular butter, and when stored in an airtight container, it can be kept at room temperature. Ghee can also be kept in the refrigerator or freezer. If stored this way, it will keep for a long time, however, you will need to soften it before use. Ghee should be kept in a cool, dark, and dry place. Heat and liquids can cause ghee to spoil.

ghee

Recipe for 500 ml of Ghee

Ingredients

  • 750 grams unsalted butter
  • A heavy-bottomed pot
  • A wooden spoon
  • A glass jar for the ghee
  • A fine sieve/strainer
  • A piece of cotton cloth or cheesecloth

Step by step

  1. The preparation is very simple, but we must have a little patience and stay in the kitchen throughout the process, especially towards the end. That is why it would be convenient to make a good quantity (it is a very stable fat, and if correctly made and we do not introduce moisture when using it, it can last several months at room temperature).
  2. Place the butter in the pot over medium heat. Do not preheat the pot before adding the butter, as the butter may burn.
  3. The butter will begin to melt. It is important not to cover the pot during the process, as the water content in the butter needs to evaporate. You will start to see how the solids combined with the water float to the surface.
  4. These solids form a whitish and somewhat foamy layer. If you want to obtain clarified butter, at this moment you should turn off the heat and remove this layer, and then filter the fat using the sieve lined with the cloth. Let it cool before covering the jar and store the clarified butter in the refrigerator.
  5. If what you want is to obtain ghee, continue with the process. Over medium heat, let the melted butter begin to boil. Do not increase the heat beyond this temperature at any point.
  6. While the butter boils and the water evaporates, the milk solids begin to disintegrate. As they separate, you will see the yellow fat again.
  7. Now large, transparent bubbles form, and it boils quite vigorously. Reduce the heat a little, and from this moment on, stir occasionally so that the solids do not stick to the bottom or the edges of the pot.
  8. As the water continues to evaporate, the bubbles become increasingly dense.
  9. Now you will see a foamy and increasingly dense layer forming over the entire surface. You must lower the temperature even further and let it simmer. From this moment, the changes are rapid, so do not step away.
  10. Turn off the heat, but leave the pot in place. The heat from the burner and the heat retained by the bottom of the pot will finish the ghee's cooking until it is ready. On the surface, you will now have a very thin layer of foam, and the solids will have turned brown and settled at the bottom of the pot.
  11. When we have an amber-colored liquid with a little foam floating on top, it is a sign that we are almost finished. Be very careful that the solids at the bottom do not burn. If this happens, it would ruin the aroma of the ghee, and all the patience you have had up to this point would have been for nothing. Let it cool slightly and filter the ghee using the sieve lined with the cloth. Let it cool completely before sealing the jar.
  12. If you have carried out the process correctly, you can store it without problems at room temperature. When cooled, the ghee will become semi-solid.

Variations

Coconut Ghee

  • Once strained, and while the ghee is still warm, mix it with coconut oil in equal parts and stir several times while it cools so that the two fats are well integrated.

Spiced Ghee

During the process, you can add all kinds of herbs and spices so that they infuse their aroma and add color to the butter, thus obtaining an even more delicious ghee. Add these ingredients when the butter has melted and leave them until the end of the process to achieve the various versions:

  • 7 or 8 crushed or chopped garlic cloves OR
  • ¼ teaspoon cardamom seeds, 1 stick of cinnamon about 2 or 3 cm long, and one teaspoon of chopped fresh ginger OR
  • 2 sprigs of each of these fresh herbs – thyme, rosemary, basil, tarragon, savory, and lavender OR
  • 4 sprigs of each of these fresh herbs – oregano, thyme, and rosemary OR
  • ¼ teaspoon cardamom seeds, 1 stick of cinnamon 2 or 3 cm long, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric, and 1/8 teaspoon nutmeg OR
  • 1 teaspoon fennel seeds, ¼ teaspoon cardamom seeds, and a few strands of saffron OR
  • 1 and a half tablespoons of cumin seeds and 3 or 4 dried curry leaves