Spilling the Tea on Ghee by Ally Gillikin
It seems like overnight Ghee has appeared to take over grocery store shelves and make its place in people’s kitchens. As sudden as it may feel, it’s not really that sudden at all. Ghee has been consumed in cuisines all over the world for thousands of years and has been traced as far back as ancient India. So what really is Ghee and when should we use it?
Ghee is clarified butter which means it has been melted down and separated from its milk solids. This process allows Ghee to be low in lactose which is perfect for those who have a lactose intolerance. Another benefit of removing the milk solids is that it provides Ghee with a higher smoking temperature. This allows Ghee to be perfect for searing and stir-fry’s. Ghee also has a deliciously nutty flavor that is produced during the separation process.
In the end, when should you use Ghee? If you plan to cook at a higher cooking temperature or have a lactose intolerance then I definitely recommend Ghee. But you can use it whenever you’d like! I enjoy the nutty taste of Ghee so I prefer to cook with it vs butter. Have I convinced you Ghee is the best? Try it for yourself! Here’s an easy 4 step recipe to make your own Ghee at home!
Things you’ll need:
- Grass Fed Butter
- Large Spoon
- Empty Jar to store Ghee
Step 1: Cube butter (this is not necessary, it just helps the butter melt faster) and place into a saucepan with heat on medium.
Step 2: Allow butter to melt and you will see a white layer form on top. Keep an eye on the butter, if it gets too hot and starts to boil either take off heat or lower heat to low.
Step 3: Take your spoon and scrape milk solids from top. If you want to go a step further you can strain the mixture with cheese cloth, but I didn’t have any cheese cloth so I am okay with a little milk solid left in.
Step 4: Place Ghee into your empty jar and leave to cool to room temperature. Then enjoy!