How to Make Ghee – Cookin’ with Mima


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Ghee is super easy to make at home and is much more budget-friendly than purchasing from the store! Thanks to the process of cooking the butter down, ghee has a fragrant buttery, nutty flavor to it.

Ghee is what you get when you slowly simmer butter until all of the water from the butter evaporates and the milk solids gently brown, sink to the bottom of the pan, impart a delicious nutty flavor, and then are removed. 

Ghee in a mason jar.

Ghee is a staple in Indian cuisine, Middle Eastern and Asian recipes as it has a high smoke-point to help fry things to perfection and impart a rich buttery taste. 

If you’d like some recipes that use ghee, you should try my Vermicelli Rice or my Walnut Baklava. Alternatively, you can use ghee in place of oil for any recipe that requires you to sauté with oil.

Why You’ll Love Ghee

  • Ghee has a high smoke point. Ghee has a higher smoke point than butter, so it doesn’t burn as quickly. Ghee has a smoke point of 485 F, whereas butter has a smoke point of 350 F. This is perfect for sautéing, roasting or frying foods without the risk of burning.
  • Great for those with diet restrictions. If you’re sensitive to dairy, ghee is an excellent alternative to butter as we are removing the milk solids from it. It’s also great if you’re on the Paleo diet or Whole30 diet.
  • It’s easy to make. You only need one ingredient (butter), and in less than 30 minutes, you’ll have ghee, just some cooking it down.

What You’ll Need for Homemade Ghee

Cubed butter on a plate.
  • Butter — be sure to use unsalted butter.

How To Make Ghee





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