Register    Reset Password

What Is Ghee?

Submitted by: cjones on January 7, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
What Is Ghee?

I have been curious about a mysterious “something” I keep hearing and reading about among friends and online. Last week, the mysterious subject came up again, when Helen, a CITR friend asked me if I had ever made–ghee!

//

She explained to me that it is simply clarified butter. …

Difficulty:

Ingredients

Directions

I have been curious about a mysterious “something” I keep hearing and reading about among friends and online. Last week, the mysterious subject came up again, when Helen, a CITR friend asked me if I had ever made–ghee!


She explained to me that it is simply clarified butter. The butter is heated slowly and the milk solids separate from the oil. The oil is retained and that is what is called ghee. Because the milk solids are removed, ghee has a high smoke point, making it harder to burn than butter. It keeps extremely well (even unrefrigerated) as long as you keep it out of direct light. (A plus for anyone interested in emergency prepping!) Refrigerating, of course, prolongs its life even more. Many people claim various health benefits from using ghee.

I began reading to learn more about making ghee. As we at CITR found in lard rendering, there are many methods that can be used to make ghee. I chose to use my crock pot.

How to make Ghee in a Crock Pot:

unsalted butter
crock pot
strainer
cheesecloth
jar

Place the unsalted butter in the crock pot. I used 4 pounds.

Set the crock pot on low and let it go for several hours. I had read that is it important to keep the pot on low, as a higher temperature could burn it or give it a bitter taste, rather than the slightly nutty, buttery taste. I checked the pot periodically, and watched as foam appeared on top of the melted butter.

After a while, the foam disappeared and then reappeared, turning a light golden brown. At this point, the oil separated from the solids and can be poured through a fine strainer or cheese cloth into a sterilized glass jar. As the ghee cools, it thickens but remains quite soft with a somewhat grainy texture. From 4 pounds of unsalted butter, I made 2 quarts of ghee.


Get the handy print page and save this to your recipe box here:
Ghee in a Crock Pot.

In doing further reading (and some personal research), I find that ghee can often be used in baking–especially recipes calling for oil. It can be chilled and used in pie crust with ice water as a binder. It is great for popping corn in. I sautéed onions and green peppers with ghee last night–fabulous! Pancakes this morning were wonderful. French style omelets, cooked in ghee, will not turn brown as there are no milk solids to overcook! In the past, the only way to avoid the browning of the eggs would have been through using oil–yuck. Also, when sautéing, much less ghee is needed as opposed to oil.

Since the water in the butter is cooked out of the ghee, it will keep longer. It may not be a good idea to go back and forth from fridge to cupboard, as condensation could form and spoiling might be possible. Leaving your ghee on the counter, out of direct light and used within a few weeks (many say longer) should not be an issue. If I were rarely using it, I would probably keep it in the refrigerator. I have a feeling I will be using mine often!

Pure Indian Foods has a nice article which compiles a lot of information about what ghee is, its nutritional value and its many, many uses.


Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
Read information here for Farm Bell blog submissions.

Want to subscribe to the Farm Bell blog? Go here.

Categories: Blog, How To

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

8 comments | RSS feed for comments of this post

  1. 1-7
    7:16
    am

    What a great summary! And it really is that easy. The most difficult part for me is letting go of the butter-love — ghee’s a better choice so much of the time but we’re addicted to the taste of butter.

  2. 1-7
    7:37
    am

    Great job Cat!!!!

  3. 1-7
    7:38
    am

    I am like Laura, I would hate to melt that much butter….I don’t have that much butter. Of course, if I would milk daily, I could have that much butter…………What a dilemma.

    Glad to read this; I wasn’t sure what ghee was. So, basically clarified butter.

  4. 1-7
    7:51
    am

    I really did not lose that much from the butter- two qt.s of Ghee is quite a bit. The Ghee tastes great- kind of a nutty, buttery taste. Many people save the milk solids, which probably amount to a few tablespoons, for eating on toast or bread, etc.

  5. 1-7
    9:36
    am

    And the best part of Ghee is it’s a safe food for those of us who are lactose intolerant. (Warning: but NOT safe for those with a milk allergy) I’ve never attempted the crock pot method but will give it a try this weekend. Looks much easier! Thanks Cat.

  6. 1-7
    10:35
    am

    Thank, Cathy!

    I wouldn’t think of it as taking away from your butter but adding to the things that would be better cooked in this rather than burnt butter!

    I’m going to give this a try!

  7. 1-7
    2:08
    pm

    My husband makes ghee for dipping crab and lobster. He just uses one stick of butter because we hadn’t thought to use it for other things.

  8. 1-7
    4:29
    pm

    Great blog post, Cat, and well-done on the ghee-making, too 🙂

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!