Lyla Lindsey
Ghee, often referred to as liquid gold, is a form of clarified butter that is widely used in Indian and Asian cuisines. It is made by simmering butter on a stove to separate the butterfat from the milk solids and water. The result is a concentrated butter substitute with a rich, nutty flavour and a higher smoke point than regular butter, making it ideal for high-heat cooking. Ghee is simple and inexpensive to make at home in Australia, with the primary ingredient being butter.
| Characteristics | Values |
|---|---|
| Ghee | A type of clarified butter with the milk proteins removed |
| Ghee's origin | India |
| Ghee's colour | Rich, warm golden |
| Ghee's flavour | Deep, intense, nutty |
| Ghee's use | Adds buttery flavour to dishes, used in Ayurvedic medicine and Vedic cooking |
| Ghee's health benefits | Protects the gastrointestinal tract, balances cholesterol levels, boosts energy, reduces inflammation in joints, strengthens the immune system |
| Ghee's price | Expensive to buy but cheaper to make at home |
| Ghee's preparation | Melt butter on medium-low heat until milk solids form, strain and store |
| Ghee's storage | Can be stored in a cupboard for 3-6 months or in the fridge for up to a year |
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What You'll Learn
Ghee's health benefits
Ghee is a type of clarified butter that is popular in Middle Eastern and Indian cooking. It is made by heating butter to remove water and milk solids, resulting in a product with a higher concentration of fat than butter. Ghee has been associated with several potential health benefits, but it should still be consumed in moderation due to its high-fat content. Here are some of its possible health benefits:
Rich in Vitamins, Antioxidants, and Healthy Fats
Ghee is a good source of vitamins, antioxidants, and healthy fats, including omega-3 fatty acids and conjugated linoleic acid (CLA). Studies suggest that CLA may help fight obesity by reducing weight gain in some individuals. Eating fatty foods like ghee can also help the body absorb essential vitamins and minerals from other foods.
Anti-Inflammatory Properties
Ghee contains butyrate, a fatty acid known for its anti-inflammatory properties. Consuming ghee may help reduce gut inflammation and support overall heart health by decreasing inflammation in the body.
High Smoke Point
Ghee has a high smoke point, which means it can be used for high-heat cooking methods such as sautéing, roasting, and stir-frying. This makes it a healthier alternative to other oils that produce more toxic compounds when heated, such as vegetable and seed oils.
Lactose-Free and Suitable for Dairy Allergies
Because ghee is made by removing milk solids, it contains only trace amounts of lactose and casein, which are milk sugars and proteins. This makes ghee a good option for people who are lactose intolerant or have dairy allergies.
Therapeutic Benefits in Ayurveda
Ghee is an important ingredient in Ayurveda, a traditional system of medicine that originated in India. It is used both internally and topically for various therapeutic purposes, including treating burns and swelling. While these benefits are not scientifically proven, Ayurveda literature extensively catalogues the therapeutic potential of ghee.
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![Patanjali Cow Ghee [Clarified Butter] - 16.9 fl oz (500ml) | Traditional Grass-Fed Cow's Milk Ghee for Cooking and Flavoring](https://m.media-amazon.com/images/I/81IbNSkFxUL._AC_UL320_.jpg)
Choosing the right butter
Ghee is a type of clarified butter, and making it involves removing the milk solids and water from butter to leave behind a rich and concentrated oil. While ghee can be purchased in most supermarkets and speciality shops, it is more economical to make it at home.
When making ghee, it is important to choose the right kind of butter to ensure the best results. Here are some tips for choosing the right butter for making ghee:
- Use high-quality butter: Opt for a good-quality, organic, grass-fed butter. This will ensure that your ghee has a better flavour and texture. Look for butter made from the milk of naturally raised animals, as it tends to have a higher fat content.
- Unsalted butter: It is best to use unsalted butter for making ghee. Salted butter can affect the flavour and overall quality of the ghee.
- Butter quantity: Making ghee in small batches ensures greater potency and a more distinct flavour. It is recommended to use one 400g block of butter per batch.
- Cut butter into small pieces: Before melting the butter, cut the block into small, even pieces. This helps the butter melt faster and more evenly.
- Freshness: Use fresh butter for making ghee. Check the expiration date before purchasing, and try to use the butter before its best-before date.
- Butter alternatives: While traditional ghee is made from cow's milk butter, you can experiment with other types of butter, such as goat's milk butter or plant-based butter alternatives.
Ghee-making is a simple process that allows you to transform butter into a versatile cooking ingredient with a longer shelf life and a unique flavour profile. By choosing the right type of butter and following a few simple steps, you can easily make delicious, homemade ghee.
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Heating the butter
Ghee is a form of clarified butter, made by simmering butter until the water content evaporates and the milk solids can be strained out. What remains is a pure golden butterfat with a nutty, buttery flavour. Ghee is a popular choice for cooking due to its high smoke point and rich flavour.
To make ghee, start by placing a block of high-quality, unsalted butter in a clean, heavy-bottomed pot. Cut the butter into small, even pieces so that it melts faster. Place the pot on a low heat—a gas flame is preferable, but not essential.
As the butter melts, it will begin to bubble. Keep the heat low and constant, and do not touch the pot. The butter will bubble vigorously at first, then the bubbling will ease off to almost nothing. This whole process should take around 25-30 minutes.
Once the bubbling has stopped, your ghee is ready. Remove the pot from the heat and let the foam settle for a minute. You should now see golden or brown milk solids at the bottom of the pan.
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Straining the ghee
Firstly, line a mesh colander with a paper towel or a few layers of muslin/cheesecloth. Place the lined colander over a large bowl, which should ideally have a pouring spout. You can also use a fine-mesh sieve.
Next, pour the ghee into the lined colander or sieve. The milk solids will be left behind in the cloth or paper towel, and the pure golden butterfat will be collected in the bowl.
Finally, pour the strained ghee into a jar or container. You can use a rubber band to secure the cheesecloth over the jar before pouring in the ghee.
The ghee can be stored in a cupboard for up to six months or in the refrigerator for up to a year.
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Storing the ghee
Ghee is a shelf-stable product, meaning it can be stored in a cool, dry place, like a pantry, for up to a year. If you plan to use your ghee within three months, it can be stored in a cabinet. Be sure to use an airtight container, like a glass jar, to protect your ghee from spoilage due to contaminants. Ghee should be stored in a dark, cool place away from direct sunlight, heat, and moisture.
If you want to extend the shelf life of your ghee, you can store it in the fridge, where it will last for up to a year, even if opened. If you plan to use your ghee for more than three months, it is recommended to store it in the fridge. If you have just made the ghee and it is still warm, let it cool completely before transferring it to a jar and placing it in the fridge.
You can also store ghee in the freezer, where it will last for at least a year, if not longer. When freezing ghee, it is best to label the container with the date and contents. This will help you keep track of how long it has been in the freezer. To defrost the ghee, simply let it thaw overnight in the fridge, then check the quality before using it in your cooking.
There are several signs that your ghee has gone bad and should be discarded. Firstly, if it has developed mould or discolouration, this could be due to improper sealing of the container, leading to moisture and bacterial contamination. Rancidity is another sign of spoilage, which occurs when ghee is exposed to moisture, heat, light, or air for too long. Rancid ghee will have a sour flavour and an unpleasant odour, and may appear white instead of its usual creamy, yellow colour. Lastly, if your ghee is several years old, it is recommended to discard it, as oils can naturally lose quality over time.
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Frequently asked questions
Ghee is a form of clarified butter with the milk proteins removed. It is a staple in many Indian dishes and has been considered a sacred food by many cultures for hundreds of years.
Ghee is a little expensive to buy but a lot cheaper to make at home. It is also a very simple process and you will feel like you have accomplished something huge.
Place high-quality unsalted butter in a clean heavy-bottomed pot. Put on low heat and let it melt. When the butter has stopped bubbling and you see golden bits at the bottom of the pan, your ghee is ready. Strain the ghee through a thin strainer or cheesecloth into jars for use.
Ghee can be kept in the pantry for up to six months or in the refrigerator for up to a year.
