Ghee is a type of clarified butter that originates from India and is a
staple in South Asian cuisine. Its distinct nutty flavor works well in
dishes such as rice, long-simmered curries, and sautéed vegetables, or
drizzled over flatbreads like roti or naan.All ghee starts with butter.
Most cooking oils, such as coconut or olive oil, are pure fat. Butter is
different. It’s a natural emulsion that contains fat, water, and milk
solids. The water and milk solids found in butter lower its smoke point
and shorten its shelf life.Making ghee is a simple process that removes
these components, producing a pure golden butterfat. You gently simmer
butter over low heat until it separates into liquid fats and milk
solids. Then, you strain them out, leaving the clarified butterfat. This
process gives ghee a rich, nutty flavor. It also increases its smoke
point: Butter’s smoke point is about 350 degrees F, while ghee’s is
closer to 485 degrees F. This makes it ideal for cooking at high
temperatures without burning.
Deep-Rooted Heritage
The process of making and using ghee is deeply rooted in Indian
culture and its culinary and medicinal traditions. Sandeep Agarwal’s
family has been making ghee for five generations, since 1889. His uncle
still operates the family business out of a century-old building in
Hisar, Haryana, in northern India.
“My mom would use ghee for cooking most of the dishes,” Mr. Agarwal
told The Epoch Times. “In India, no one will serve you roti, rice, or
kitchari [a medley of rice and lentils] without ghee. It is considered
disrespectful.”
Mr. Agarwal finds a multitude of everyday uses for ghee. In addition
to cooking, he recommends it for topical use as a moisturizer. He and
his wife, Nalini, sell grass-fed organic ghee at their New Jersey-based
store Pure Indian Foods, along with Ayurvedic spices.
Ancient Medicine and Modern Nutrition
“In Ayurvedic medicine, ghee is highly valued for its nourishing and
healing properties,” said Mrinal Pandit, a registered dietitian and
clinical nutritionist at the Oliva Clinic. Practitioners use it both
internally and externally, to “purify and rejuvenate the body.” She
notes that it balances the three body-type energies, promoting overall
harmony and well-being, and supports vitality, immunity, and digestion.
Current nutrition research agrees that ghee offers many benefits. A
2024 review found that it’s a good source of vitamins A, D, E, and K. It
also has butyric acid, a fatty acid linked to gut health. Moreover,
many people who experience dairy sensitivities may be able to consume
ghee. Casein (milk protein) and lactose (milk sugar) are the components
of dairy that elicit the biggest reactions. Since these milk solids are
removed during the ghee-making process, ghee may prove a safer option
for those with dairy sensitivities.
How to Use It
You can find ghee in many grocery stores and natural foods markets.
Artisan makers also sell ghee online, including specialty ghees infused
with medicinal and culinary herbs. When shopping, look for ghee that is
free from additives. Grass-fed ghee such as the Agarwals’ tends to have
the highest vitamin content.Try roasting or sautéing vegetables in ghee
or using it as a replacement for butter. Stirring chopped fresh herbs
into melted ghee makes a delicious accompaniment to fresh bread. If
you’re feeling even more adventurous, consider using it as a balm for
dry, chapped skin, too.
How to Make Ghee
Making ghee at home is easy. Low temperatures and slow cooking are
the key to making good ghee. You'll need about 40 minutes, just enough
time to allow the butter to melt slowly and separate. If you notice the
milk solids browning too quickly, just turn the heat down a notch. A
wide, heavy pan is optimal for making ghee, as it promotes even cooking
and allows steam to escape.
Homemade ghee tends to have a shorter
shelf life than commercially prepared ghee, so plan to keep it at room
temperature for no longer than 3 months or in the fridge for up to 1
year.
Makes about 1 1/2 cups
- 500 grams Butter, cut into 1-inch pieces
- Place the butter in a wide, heavy-bottomed saucepan or skillet. Heat
the butter over medium-low heat until completely melted, about 10
minutes.
- Once the butter melts completely, turn down the heat to low. Allow
the butter to continue cooking until separated, stirring occasionally,
and removing any foam that appears on the surface with a slotted spoon.
Continue cooking until the white milk solids sink to the bottom of the
pan and turn a light amber-brown, about 30 minutes.
- Remove the saucepan from the heat. Allow the ghee to cool for a few
minutes while you line a fine-mesh strainer with cheesecloth. Place the
lined strainer over a heat-resistant container, such as a mason jar.
- Carefully pour the ghee through the strainer to capture all the milk solids while the ghee streams into the jar.
- Let the ghee cool completely before sealing the container. Store at
room temperature for up to 3 months or in the fridge for up to 1 year.