The simple answer is that it’s pure butter fat, which is why it tastes soooo good.
Ghee is butter with the milk solids removed, which makes it a lactose-free fat. By simmering butter at a low temperature, the milk solids sink to the bottom of the pan, the water evaporates, and you’re left with clarified butter which is, unfortunately, about 50% saturated — the most unhealthy kind.
In the West, at about the same time as interest in Ayurvedic medicine grew, “lactose-free” diets did too, creating a perfect storm for ghee to rise to the top (hah) of the newest trendy healthy foods. Even here in Mexico you can find jars of this “liquid gold” in the big-box supermarkets.
Ghee is easy to make, lasts a long time, and a little goes a long way. Store-bought ghee is pricey, but again, you’ll only be using a spoonful or two in most recipes.
One caveat: Mexican regulations allow butter to contain a certain amount of vegetable oil and not be labeled as such. I recommend using imported butter,like Président from France or the Danish brand Lurpak, or organic butter if you can.
Ghee’s high smoke point makes it perfect for deep-frying or sauteing basically anything you would regularly use oil for — think potatoes, shrimp, chicken, scrambled eggs. Its delightful nutty flavor is great drizzled on naan or chapatis (or warm corn or flour tortillas!), popcorn, rice or grilled veggies. If you’re looking to jazz up some old standards, a little bit of ghee might be just the thing.
How to Make Ghee
- 1 lb. (or more) unsalted butter, organic if possible
Cut butter into chunks and place in heavy-bottomed saucepan over low heat. Allow to melt without stirring. Once the butter melts and the milk solids begin to cook, it will start to sputter and a white foam will slowly rise to the surface, usually in 5–8 minutes.
Using a large spoon, carefully scoop the foam off the surface (without touching the base of the pan) and discard. Once you have scooped pretty much all the foam off the melted butter, you should see an almost clear liquid with golden brown milk solids settled at the bottom of the pan.
About 30 seconds after this stage, you will again see very faint foam forming on the ghee’s surface. It will be less dense than the previous foam — more like a thin cloud of small, clear bubbles covering the surface of the ghee. When you see this second foam form, it’s time to turn the heat off. Take ghee off the heat, and let it sit for 10 minutes.
Place a fine mesh sieve layered with cheesecloth or a paper coffee filter over a clean, dry mason jar. Pour the ghee through the sieve. Let ghee cool completely before putting the lid on the jar. Store in a dry place at room temperature or refrigerate. Ghee will solidify in cooler temps without affecting the flavor.
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