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Ghee

Also indexed as: Clarified Butter

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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 re-melt.

Buying and storing tips

Because the protein and milk solids have been removed, clarified butter is quite stable. It can be stored in the refrigerator for months.

Varieties

Ghee is sold as traditional clarified butter, and as a blend of 50 percent clarified butter and 50 percent vegetable oil.

Nutrition Highlights

Ghee, 1 tsp (5g)
Calories: 45
Protein: 0.0g
Carbohydrate: 0.0g
Total Fat: 5.0g
Fiber: 0.0g

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