Oh, ghee…sounds like something that can make you glee. And indeed! Ghee might be more commonly known as clarified butter in the American kitchen. It is a clear golden liquid that results from a slow rendering of milk fat from butter. The slow rendering process separates the milk solids and water from the butterfat, the 3 things that make up a block of butter, as a result of their difference in density.
When we think of ghee, we think of Indian cuisine. But did you know that clarified butter is also a very common ingredient in European cuisine? Aha! Ghee definitely has a more intense buttery flavor compared to butter that typically contains about 20% water. Taste aside, ghee does have some unique technical advantages in the kitchen compared to butter. First and foremost, it has a very high smoke point (almost 500°F or 255°C) and is therefore perfect for sautéing, baking and high heat grilling applications. As a result of removing the milk solids, ghee also has a longer shelf life than fresh butter and more tolerable for those of us who are allergic to lactose and casein (the 2 proteins that are present in milk solids).
Ghee is not only more tolerable and digestible due to its purity, it also stimulates the secretion of stomach acids that are essential in allowing our bodies to break down the food we eat. Ghee also promotes the elimination and removal of toxins from our digestive system to further aid in our bodies’ ability and capacity to digest efficiently and effectively. A healthy digestive system also means that our bodies have a better chance of absorbing all the important nutrients that we are trying to take in each day. There are more healing benefits of ghee that provide compelling reasons to switch. Click on this link to read my article about ghee. [1]
Replace the liquid fat called for in any recipes (baking or cooking) with ghee and you will be amazed at what it can do for your body and overall health!
Homemade Clarified Butter (Ghee)
This ghee recipe has only one ingredient and is quick and easy to prepare! Taste aside, ghee has some unique advantages in the kitchen compared to butter. First and foremost, it has a very high smoke point (almost 500°F or 255°C) and is therefore perfect for sautéing, baking and high heat grilling applications. Because of removing the milk solids, ghee also has a longer shelf life than fresh butter and more tolerable for those who are allergic to lactose and casein (the 2 proteins present in milk solids). Replace the liquid fat called for in any recipe (baking or cooking) with ghee and you will be amazed at what it can do for your body and overall health!
Homemade Clarified Butter (Ghee)
This ghee recipe has only one ingredient and is quick and easy to prepare! Taste aside, ghee has some unique advantages in the kitchen compared to butter. First and foremost, it has a very high smoke point (almost 500°F or 255°C) and is therefore perfect for sautéing, baking and high heat grilling applications. Because of removing the milk solids, ghee also has a longer shelf life than fresh butter and more tolerable for those who are allergic to lactose and casein (the 2 proteins present in milk solids). Replace the liquid fat called for in any recipe (baking or cooking) with ghee and you will be amazed at what it can do for your body and overall health!
In a small/medium saucepan, melt butter over low to medium heat and bring to a gentle boil until the milk proteins become foamy and floats to the top.
Lower heat and continue to gently boil until the milk proteins break apart and start sinking to the bottom of the pot. If there are any residual foam or milk proteins gathered on the sides of the saucepan, use a wooden spoon (or mesh strainer) to scoop and remove them to prevent them from burning along the sides of the saucepan.
You will notice that your butter will start to become clearer and more and more translucent.
Once the boiling has ceases and the butter calms down, pour butter through a cheesecloth-lined strainer (or a mesh strainer) into a heatproof container to remove the browned milk solids that have all sunk to the bottom of the saucepan.
Let the clarified butter cool completely before transferring to an airtight container (such as a mason jar) and refrigerate until ready to use.
