Ghee

Ghee: what is it and how is it used?

Pronounced ‘gee’ this cooking staple has a long history originating from India. But, what is ghee? It’s a type of clarified butter made by heating the butter until the milk solids separate to create a product that contains lower levels of dairy proteins. It’s a good option for those who are lactose intolerant.

Used like butter or olive oil, ghee is common in Indian and Middle Eastern dishes. Curries like lentil dahl, homemade flatbreads and rotis, samosas and soups benefit from ghee’s unique rich and nutty flavour.

Ghee vs butter: what is the difference?

History tells us that the heat in India was not an ideal temperature for storing butter. To address this issue, the butter was heated and clarified to prolong its shelf life. Ghee can be stored for up to 3 months at room temperature or 6 months in the fridge – around 2 times longer than butter. 

The slightly roasted aromas compared to butter imparts rich flavours to homemade recipes. Try it in lamb biryani, beef vindaloo and palak paneer, as well as sweet desserts like buttermilk pancakes, cookies or carrot halwa. 

Try these best tips for clarifying butter

Learning how to make ghee is relatively simple, however, there are a few steps you should consider when making it at home. Start by using unsalted butter, as this gives you a neutral starting point without having to worry about the added salt distorting the flavour.

Next, be sure you set aside time when you won’t be interrupted, as you’ll need to keep a watchful eye over the stove. Look out for key steps including when the butter begins to foam and the mixture turns into a luscious golden brown colour. Lining your sieve with a paper towel is also important, as this will catch all the solids and leave you with a smooth consistency. When it has cooled, pour the ghee into a clear, sterilised glass jar with a tight lid.