Ghee (Clarified Butter)

What Is Ghee (Clarified Butter)?

Ghee is a pure fat obtained by slowly simmering butter to evaporate its water content and straining out the milk solids (casein, lactose). It has been used in India for thousands of years as a cooking fat and in religious rituals.

Since the milk solids are separated out, its color turns golden yellow, its smell gains a nutty-caramel-like depth, and it has a much higher smoke point than butter.

Nutritional Values of Ghee

100 grams of ghee contains approximately 900 kcal of energy; it is almost entirely fat, most of which is saturated fat. Since the milk solids are separated out, its lactose and casein ratio is much lower than plain butter. Values are approximate.

How Should Ghee Be Consumed?

Ghee is used in measured amounts as a cooking fat as part of a balanced diet; since its saturated fat ratio is high, portion control is recommended.

This information is general; ghee is a fat, not a substitute for medical treatment. Although milk solids are largely separated out, trace amounts may remain, so those with a severe milk allergy are advised to be cautious.

How Should Ghee Be Selected?

Good ghee has a golden-yellow color, a nutty-caramel-like smell, and a semi-solid-fluid consistency at room temperature. Cloudy or burnt-smelling products are not preferred.

• Color should be golden yellow, clear
• Smell should be nutty-caramel-like, not burnt
• Should have a semi-solid-fluid consistency at room temperature

How Should Ghee Be Stored?

Since ghee has had its milk solids and water separated out, it can be stored for months at room temperature in a closed container; for longer shelf life it can also be stored in the refrigerator.

Using Ghee in the Kitchen

Ghee is most often used in Indian braising, frying and rice recipes, as well as in sautéing and searing processes that require high heat; its ability to withstand high heat without burning makes it suitable for these processes.

Are Ghee and Clarified Butter the Same?

They are very similar; both are forms of butter with the milk solids removed. Ghee is generally simmered longer and gains a darker, more caramel-like flavor.

Frequently Asked Questions

Is ghee lactose-free?

Since the milk solids are largely strained out, its lactose amount is very low, but as trace amounts may remain, those with severe lactose intolerance are advised to consume it with caution.

Can ghee be made at home?

Yes; butter is slowly melted over low heat and its foam skimmed off, it is simmered until the milk solids settle to the bottom, and then the clear fat is strained off and separated.

Is ghee found in Turkey?

It is becoming increasingly common; it can be found in gourmet markets and places selling Indian/Asian products, and can also be easily made at home.