Beginner Guide to Ghee

Ghee is a type of clarified butter traditionally used in Indian cuisine, but it is gaining popularity among health-conscious foodies due to its many nutritional benefits. Ghee has a richer, nuttier flavor than regular butter and can be used as an alternative to oil when sautéing or baking. These beginners’ guides will provide you with all the information you need to learn about ghee and understand how to start using it in your kitchen.

Ghee is clarified butter that has been simmered and filtered to remove all water and milk substances. Thanks to the slow cooking process, the milk solids have a chance to turn brown, giving the ghee a slightly caramelized nutty flavor. After the milk solids are filtered out, ghee is stable and has a much higher smoking point than regular butter. Due to its high smoke point, ghee is highly versatile. You can use it for frying, roasting, and sautéing. When cooking vegetables, try replacing them with olive oil or use it for cooking an omelet. And if you do not want to improvise, try it in a curry rice recipe.

To store ghee, keep it in a sealed, airtight container in a cool, dark place in your pantry. Once opened, it will keep for at least three months and even more in a cool place. You can also refrigerate your ghee to keep it fresh. Always use clean utensils when removing ghee from your container to avoid contamination. To preserve ghee for a long time, put it in the freezer. It will keep for over a year there; make sure to defrost it thoroughly before using it. Making ghee at home is a straightforward process: melt the butter, skim off the milk that floats to the top, and continue boiling until all the remaining milk at the bottom of the pan turns dark and smells nutty. After this process, your ghee is ready.