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Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
For 24 servings
Melt the Butter
Simmer and Clarify
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Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
This indian recipe takes 30 minutes to prepare and yields 24 servings. At 135.51 calories per serving with 0.16g of protein, it's a beginner-friendly recipe perfect for .
Strain the Ghee
Cool and Store
Add a few green cardamom pods, a small cinnamon stick, or a couple of cloves to the butter during the last 5 minutes of simmering to infuse it with a warm, aromatic flavor. Strain out the spices with the milk solids.
After straining the hot ghee into the jar, add a fresh sprig of rosemary or thyme. Let it infuse as the ghee cools, then remove the sprig before sealing the jar.
With a smoke point of around 485°F (250°C), ghee is highly stable for high-heat cooking like frying and sautéing. It resists breaking down into harmful free radicals, making it a safer choice than many other fats.
Ghee is a natural source of butyrate (butyric acid), a short-chain fatty acid that nourishes colon cells, helps maintain the integrity of the intestinal wall, and can reduce inflammation in the digestive system.
Ghee contains essential fat-soluble vitamins, including Vitamin A (important for vision and immune function), Vitamin E (a powerful antioxidant), and Vitamin K (crucial for blood clotting and bone health).
One tablespoon of ghee contains approximately 125 calories, almost entirely from fat.
Ghee is a source of fat-soluble vitamins like A, E, and K, and contains butyric acid, which is beneficial for gut health. However, it is high in saturated fat and calories, so it should be consumed in moderation as part of a balanced diet.
Ghee is a type of clarified butter that is cooked longer. This extra cooking time allows the milk solids to toast and caramelize, which gives ghee its signature nutty flavor, aroma, and darker golden color. Standard clarified butter is cooked just until the water evaporates and milk solids separate, without browning them.
A bitter taste is a sign that the milk solids at the bottom of the pot burned instead of just browning. This happens if the heat is too high or if it's cooked for too long. It's crucial to use low heat and remove the pot as soon as the solids are a light golden-brown.
It is strongly recommended to use unsalted butter. Salted butter creates more foam, making it difficult to monitor the clarification process. The salt also becomes concentrated in the final product, which may not be suitable for all recipes.