In This ArticleView AllIn This ArticleWhat Is Ghee?What Does Ghee Taste Like?How Is Ghee Different from Butter?Can I Buy Ghee?How Do I Make Ghee?How Do I Use Ghee?Are There Substitutes for Ghee?
In This ArticleView All
View All
In This Article
What Is Ghee?
What Does Ghee Taste Like?
How Is Ghee Different from Butter?
Can I Buy Ghee?
How Do I Make Ghee?
How Do I Use Ghee?
Are There Substitutes for Ghee?
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Ghee, a popularpantry staplein South Asia, is thought to have originated in the Indus Valley around 8,000 years ago. In recent years, it has become more widely used in the West as an oil for high-heat cooking. Learn why you might want to bring this ancient, versatilefatinto your modern kitchen along with some excellent ways to use it.
Does Butter Go Bad?
Ghee has a slightly nutty, almost caramel-like flavor. It has a lighter but grainier mouthfeel than butter.
Because the milk solids have been strained out, ghee has a much higher smoking point (465°F) than butter (302°F), and it can be stored in a pantry when unopened, just like oil because it’s almost all fat. Both are solid at room temperature and, nutritionally,gheeandbutterare almost identical—deriving almost 100% of their calories from fat. But, because ghee is clarified, it contains neither casein (the dominant protein in milk) nor lactose, making it easier for those with lactose intolerance to digest.
Ghee can be purchased from wholesale retailers, in largegrocery storesand online. (This wasn’t always the case: Ghee was once considered a specialty ingredient and only available in South Asian or Middle Eastern grocery stores.) Swad brand ghee is available at Walmart for about $12 for 16 fluid ounces. Some other commonly available brands of ghee include Pure Indian Foods, 4th and Heart, Tin Star Foods and Organic Valley.
Easily! Melt 1 cup of unsalted butter (2 sticks or 226 grams) in a heavy-bottomed saucepan over medium heat. As the butter begins to release moisture, a thin layer of white foam will form on its edges, and the butter will begin to crackle. Allow it to simmer until the crackling sound stops and the foam subsides, about 10 minutes; this means the water in the milk solids has evaporated. As soon as the solids turn brown (within a few minutes), turn off the heat and allow the brown residue to settle. When the ghee is cool to the touch, strain the clear liquid through a cheesecloth into a jar. Once the ghee has cooled completely, cover the jar tightly. Homemade ghee can be stored in the refrigerator for up to 3 months.
In South Asia, ghee is used as a base for tadka, a mix of spices and herbs bloomed in fat. Ghee is brushed on hot flatbreads, like roti andnaan. It’s stirred into rice andlentildishes and drizzled over saag orbharta. It’s also an integral ingredient indesserts.
Ghee can be a tasty swap for butter or vegetable oil in many recipes. Cook eggs orpancakesin ghee, or smear it on a slice of sourdough or a bagel. Use it to sauté vegetables and seafood, or to deep-fry fritters. Stir it into oatmeal or brush it over grilled meats. Ghee is also an excellent choice for baking, as inshortbread, or as a caramelizing agent forupside-down cakes.
Depending on the recipe, you may require a substitute that has a slightly nutty flavor, a high smoking point, is high in fat or has a thick consistency. Butter is the ideal replacement for ghee since butter is used to make ghee. As for vegan alternatives:
The Bottom Line
Ghee is a type of clarified butter from South Asia that can substitute for a variety of fats and oils across cuisines. It’s both casein- and lactose-free, making it suitable for those with lactose intolerance. Billions of people have been enjoying ghee for millennia—join the party.
Homemade Honey Butter
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