Also indexed as: Clarified Butter
Preparation, uses, and tips
Ghee can be cooked at higher temperatures than other fats or oils without burning.
You can purchase ghee or make it at home. To make your own, begin by melting unsalted
butter over moderate heat. Stir the butter, and don’t let it boil. The milk solids will
separate into three distinct layers: foamy milk solids on top, clarified butter in the middle,
and protein milk solids on the bottom. As the butter becomes warmer, skim the froth from the
surface with a spoon, and discard it. Then carefully pour the clarified butter into a
container. Discard the milk solids. The clarified butter can be used immediately, or kept in
an airtight container in the refrigerator for three to four weeks or longer. To use, simply
Ghee is sold as traditional clarified butter, and as a blend of 50 percent clarified butter
and 50 percent vegetable oil.
Ghee, 1 tsp (5g)
Total Fat: 5.0g