What is Ghee?

Commonly called clarified butter by some, ghee is essentially butterfat extracted from unsalted butter. It is used in the place of cooking oil or butter and has a delicious nutty taste. Ghee was first made popular in India, but quickly spread to the rest of the world’s kitchens. Not only can you make ghee at home, you can also benefit from some of its nutrients as well.

What is Ghee Made From?

Traditionally, unsalted butter is used to make ghee. Butter is melted at a certain temperature until milk solids start to separate from the butter fat. The solids are then removed and the liquid fat is drained. The result is golden yellow ghee. You can use it to cook any dish, substitute butter or oil, and even use it to make seasonings and sauces.

Health Benefits of Ghee

If you are allergic to dairy, ghee will come in handy. Ghee has milk solids filtered out, which means it is healthier for people who cannot process dairy. It also contains fats that are easily absorbable in the body, which gives you a quick energy boost. Ghee has high amounts of vitamins A, D, E and K, which can improve your vision, metabolism, bone strength, growth and immunity against illnesses.

Ghee vs. Clarified Butter

Ghee and clarified butter belong to the same group but they are not the same thing. Although they are both made from unsalted butter, ghee is simmered a little longer to acquire a nutty flavor. Apart from flavor, ghee’s other advantage is its high smoke point. A high smoke point means that it can endure higher levels of heat without burning.

How to Make Ghee at Home

Making ghee at home is a great skill if you want control over the flavor. You can make as much of it as you want. Not only is it cost-effective, it allows you to make large amounts to store for later use. To make ghee, you will need:

• 1 pound butter (preferably unsalted)
• Skimmer
• Cheese cloth or strainer
• Container for storage

Step 1:

Warm up a large pan over medium-low heat. Once heated, add butter and stir to melt.

Step 2:

Allow butter to come to a low bubble. If it starts splattering, reduce heat.

Step 3:

The white protein layer should start forming on top, with bits sinking to the bottom. Use a skimmer to remove the white layer.

Step 4:

Once removed, turn up the heat a notch to cook the bottom bits until brown.

Step 5:

Remove from heat and strain the butterfat through cheese cloth or a strainer. Pour ghee into a container and store at room temperature.

Ghee is a healthy, non-dairy alternative to butter. It also contains more nutrients than most cooking oils. Ghee has a high smoke point, which means you can cook many kinds of food with it. Learn how to make ghee at home and you can have bottles and bottles of readily available butterfat to cook and add flavor to your favorite dishes.

Links:

DIY Ghee – nomnompaleo
How to Make Ghee – 101 Cookbooks