Ghee Ghee Ghee! Have you heard of Ghee? I don’t remember when I first heard of it, but I started hearing about it lots within the past few months, which inspired me to look more into it and learn how to make it. Turns out, it’s very easy to make and there are lots of articles written talking about its many health benefits such as being anti-inflammatory, being high in Vitamins K2, A and E, and rich in CLA (Conjugated Linoleic Acid), how it helps to aid with weight loss and a healthy immune system etc. etc. Just search ‘the health benefits of ghee’ and tons of stuff comes up. Pretty cool!
Before I go on, for those who have never heard of this Ghee thing before, let me tell you it is made of butter. Only butter … just delicious unsalted butter. If you can get organic grass fed butter, that is best to use as it will be the most nutritious.
The reason something made of only butter has this special distinct name is because it’s cooked in a way that turns the butter into this delicious golden liquidy goodness making it different than butter, and for many purposes arguably, better than butter. Whoa! The cooking process removes the milk solids from the butter, and one of the benefits beyond its phenomenal taste is that it has a high heat tolerance making it an excellent cooking oil.
To learn how to make it I read lots of recipes and methods but the two that stood out most to me were this article on wellnessmama.com and this fun video. There are small differences in preparation between those two sources but it’s pretty much the same process.
I got so excited about ghee before Christmas that I made lots and gave some to friends and family as gifts.
I just made it again tonight to take pictures, and to have a timing reference point for sharing. The timing will vary depending on how much you’re making but for reference, this evening I used one 454g (16 ounce) package of butter and this is what happened…
Before I go into detail I’m going to explain in a very simple way how this cooking process works:
Bubble -> Foam -> Bubble -> Foam -> It’s ready!
You don’t have to do anything to it while it’s cooking; just let it go through these stages!
Now in detail … (It took about 26 mins in total)
8:07pm First I cut up the butter and put it into a pot on medium heat.
Then I got my bowl, fine mesh sieve, and several layers of cheesecloth ready to pour the ghee through later.
8:13pm The butter started bubbling then foaming. Foaming stage #1
8:16pm The foam started to disappear.
8:18pm It was smelling very delicious at this point, and I could see milk solids forming on the side of the pot.
8:20pm The foam was almost totally gone, and it was getting very bubbly again.
8:21pm The bubbles started turning into foam for Foaming stage #2
8:22pm It smelled divine and I knew it was ready because the second foaming stage means it’s ready. I then removed it from the heat to let it cool down for a few minutes before pouring it through the cheesecloth.
8:24pm As it sat the foam began to crack, and I could see golden liquid underneath the foam, and milk solids stuck to the sides and the bottom of the pot.
8:29pm I poured it through the cheesecloth and waited for a few minutes before I poured it into a glass mason jar.
8:33pm I poured it into the glass mason jar using a funnel for an easier pour.
This is what the ghee looked like the next day. It becomes more solidified and has a creamy, grainy texture.
Ghee does not need to be refrigerated and is good for up to three months. Some websites say longer too, but use your own discretion. It really may not last very long at all if you fall in love with its amazing taste and many uses. 😉
Ghee is a fantastic cooking oil. Anything you cook in butter, you can cook in ghee without worrying about it burning because of its high heat point. It has a more powerful flavour than butter too.
Put some ghee on your potatoes, sweet potatoes, rice, or veggies.
Put some ghee in your coffee to make a bulletproof coffee.
If you want to try ghee but you don’t want to make it:
P.S. Random Thought! You know how we say “Say Cheese” when taking pictures? Well I think that “Say Ghee” would be an easier thing to say because it doesn’t have that awkward /z/ sound at the end that feels strange to pronounce when smiling, and it really is so easy and natural to smile while saying Ghee. 😀
If you are a ghee lover, please share in the comments your favourite way to use ghee. I would love to know, and really appreciate reading what you have to share! 🙂
Cheers to buttery goodness,