How to Make Your Own Ghee
By: Julie Hand
Got ghee? Bets are on that if you haven’t tried it, you’ll want to make it after you read this… Popular in Indian and Southeast Asian cooking for thousands of years, ghee is a type of clarified butter, where the milk solids are caramelized and then removed so that only the pure butterfat remains. This caramelization process gives ghee a rich, nutty flavor that regular clarified butter doesn’t have. While it can be expensive to purchase, ghee is actually quite simple to make. Read on to learn about its flavorful and healthful cooking benefits, as well as how to make ghee.
Benefits of cooking with ghee vs. butter
Ghee possesses a deep yellow color from its beta-carotene content, a precursor to vitamin A. Two tablespoons of ghee contains 14 percent of your vitamin A daily value. But the real benefits of ghee come from what it doesn’t have. Because the process of clarifying butter removes casein, a dairy protein, and lactose that is present in butter, even dairy-sensitive people can enjoy it. It’s also Paleo- and Bulletproof-approved.
When it comes to cooking, ghee reigns supreme due to its high smoke point – how hot you can heat a fat before it oxidizes. While butter smokes at 350°F, ghee is one of the most stable cooking fats and can be heated up to 485°F. It’s perfect for pan-frying or baking anything – actually even better than butter, coconut oil, MCT oil, or olive oil. A note when cooking with ghee: it is more oily than butter so it may change the consistency of a dish slightly. Play around with it to find its sweet spot in whatever you are preparing.
How long does ghee last?
The great news for ghee lovers is that it’s extremely shelf-stable, so it will typically last up to a month at room temperature or even longer in the fridge. While ghee is expensive, it’s beyond simple to make – so you can add it to your diet on any budget. Here’s how to make your own ghee:
How to Make Ghee
Cook Time: 25 minutes
16 ounces (1 pound) of grass-fed, unsalted butter
1. Cut high-quality grass-fed butter into cubes and arrange evenly in a saucepan.
2. Melt butter over medium heat for 15-20 minutes. Watch as the butter undergoes several stages — first it’ll foam, then bubble, stop bubbling, and finally foam again. When the ghee is bright gold and there are reddish brown flecks of milk solids at the base of the pan, the solids have caramelized and it’s ready to remove from heat.
3. Let the ghee cool for 2-3 minutes.
4. Using a strainer that’s double-lined with cheesecloth, pour the remaining protein and fat through. (The fat will go through; the dairy protein will not.) Discard the protein and let your ghee cool completely before storing in a tightly sealed jar.
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