I'm a pretty lazy cook. Delicious food is a gift, but I just don’t want to make complicated recipes. I’m
always on the lookout for Twenty-Minute-or-Less recipes.
But, the truth is that a lot of delicious food is not hard to make. Ghee is heavenly, has a variety of uses and only takes about 20 minutes to make.
What is Ghee?
Prepared similarly to clarified butter but cooked longer, milk solids separate from butter fat, drop to the bottom of the pan and caramelize. The result is a product that adds a deep, nutty flavor to food and can also be used topically to nourish and lubricate skin.
A staple of Indian cooking and used in Ayurvedic healing, ghee has been around for thousands of years and symbolizes healing and nourishment. It’s said to have a divine origin and you can find it mentioned in ancient Hindu stories. In one vedic myth, the creator god Prajapati made the first ghee by rubbing his hands together and pouring it in the fire to create his offspring. To this day, ghee is poured into sacred fires by Hindus, and is considered auspicious for marriages, funerals and other ceremonies.
Cooking with ghee is becoming more mainstream in North America as it is popularized through high-fat, low carb ketogenic diets.
Making Ghee
Ghee is made from butter in a process of separation and removal. In a nutshell, when you churn cream, it separates into solid butterfat that contains milk solids and some water, and liquid buttermilk. By further working the butterfat, you end u
p with a water-in-oil emulsion that is butter. When the butter is heated, the water evaporates and milk solids float to the top in a foam. Milk solids also sink to the bottom of the pan and are allowed to caramelize. After a second foaming, the now golden oil is poured into a jar through cheesecloth to remove the solids and stored. The heating, second foam and particularly the caramelization is what distinguishes ghee from clarified butter in look, texture and taste.
Cooking with Ghee
There are two issues with many cooking oils at high temperatures: 1) burning and 2) oxidation, or rancidity
Burning - Many oils have low smoke points; a smoke point is the temperature above which they burn. When oils reach temperatures above their smoke point, not only do they impart a burnt flavor to food but they become unstable, oxidize and release free radicals that cause tissue damage, aging and illness.
Oxidation - As with heating above the smoke point, rancid oils have oxidized and “gone bad”. Not only do they taste bad, like the overly heated oils they release free radicals.
Ghee, on the other hand, is a very stable fat and is less likely to oxidize or burn when exposed to high heat during cooking. And, because there is no water in ghee, it does not grow bacteria that turns it rancid; it is very shelf-stable and, for storage periods of up to a month, does not require refrigeration.
Ghee In Ayurveda and Everyday Living
According to ancient Vedic texts, ghee is considered one of the most healing substances. In Ayurvedic terms, it increases agni without aggravating pitta dosha, alleviates excess dryness of vata, improves ojas and a healthy microbiome.
Ghee has no lactose and is easily digested and assimilated into the body. Hence, when healing herbs are incorporated into ghee they are better delivered into tissues. It is a source of fat-soluble vitamins such as A, D, E, and K and some research has shown that people who consume ghee in moderation may have lower risks of heart disease. It is high in Omega-3s and butyric acid, a short-chain fatty acid thought to be good for your gastrointestinal tract.
Ghee is used topically for abhyanga massage, can be rubbed into your scalp, feet or whole body, and applied to nostrils, lips and ears if you get dry in the wintertime.
Ghee can be used in place of butter to fry eggs, pan sear fish, saute vegetables spread on bread, melt on pancakes and top dip lobster. It adds flavor and health benefits to oatmeal, turmeric lattes, kitchari and coffee.
Storing
Because the water is cooked off and milk solids that spoil are removed, mold won’t grow in ghee and it doesn’t readily turn rancid. It has a long shelf life and can be kept on the counter for about a month. Out of an abundance of caution I do tend to keep mine in the refrigerator if it’s very hot or I won’t use it up within a couple of weeks.
Try it
Ghee adds hunger-satisfying flavor to whatever you add it to. Follow a recipe for basic ghee and experiment with flavors like vanilla, cinnamon, maple, garlic, rosemary and thyme. Note: any time you add ingredients that include moisture like fresh vegetables or herbs, the final product should be stored in the fridge.
Homemade Ghee Recipe
Here is a simple, homemade ghee recipe for you to try.
Place 1 pound unsalted butter in a saucepan over medium-high heat. Once the butter begins to boil, reduce heat to medium.
As the butter boils, water evaporates and foam will form on the top. The foam will soon disappear.
After about 15-20 minutes a second foam forms, and milk solids drop to the bottom and begin to brown and caramelize. The ghee is almost done. Continue to cook for a short time more but keep a close eye that the milk solids don’t burn.
The ghee is done when the second foam disappears and the liquid has turned clear and golden.
Slightly cool and pour into heatproof container through fine mesh strainer or cheesecloth.
If kept dry and used within 1 month, ghee does not require refrigeration.
Makes about 10 ounces of ghee.