Ghee

Clarified butter is butter with the milk solids and water removed. Ghee is a type of clarified butter that’s cooked for a prolonged time, causing the milk solids to brown. This adds a toasty, nutty flavor and deep golden color to the butter fat. Whereas butter’s natural smoke point is around 350 F, clarified butter and ghee’s smoke point is 450 F — meaning it's much less likely to burn.

This story is part of the Healthyish Pantry, a collection of articles breaking down the ingredients we love most. Click here to read the whole guide—then stock up. Okay, what is it? Ghee is clarified butter, a.k.a. butter that has been simmered and strained to remove all water. In France, clarified butter has uncooked milk solids, yielding a product with a very clean, sweet flavor. In comparison, ghee is cooked over low heat until the milk solids have a chance to start to brown lightly, creating a slightly nutty, caramelized vibe. It is shelf-stable, with a high smoke point and deeply nutty flavor. Ghee has played a key role in Why we love it: Clarifying butter by removing water creates a higher smoke point—about 465º F compared to butter’s 350º F. The clarifying process also Ancient Organics ghee Photo by Alex Lau What to look for: To make ghee at home, start by simmering a saucepan of butter until the milk solids sink, then cook over a very low heat until they turn golden brown. (A pound of butter needs at least 45 minutes, and bigger batches need even longer.) Butter is around 20% water, so removing water through simmering creates an 80% yield. In other words, one tablespoon of butter is lost per every five tablespoons of ghee, which is why ghee can get pricey. The jarred stuff is even more expensive because of the labor that goes into making it!

Clarification does remove milk solids, decreasing the lactose and casein content of ghee. This may offer benefits to people who have a milk allergy or sensitivity. However, research is ongoing as to whether ghee offers measurable health benefits, especially as compared to regular butter. Ghee should still be used in small quantities to enhance other foods, as you would butter or oils. However, the jury is still out on whether scientific evidence supports the health claims around ghee. For instance, one animal study found no difference in memory or cognition from a diet that included ghee rather than regular butter; there is no research on how ghee might help with memory in humans. Soothes and Heals Skin In addition to eating ghee, some people apply it topically as a creamy salve for wounds, burns, or rashes. Research has confirmed that ghee does contain healing properties for skin due to antimicrobial and antioxidant activity, most likely because of its vitamin A and E content. However, some studies looked at ghee in combination with honey, which has its own beneficial properties. However, ghee may be less likely to cause allergic symptoms than butter since the clarification process removes most of the lactose and casein—components that typically bring about adverse reactions. If you know you have a milk protein allergy or lactose intolerance, talk to your doctor, dietitian, or allergist about whether ghee should be a part of your diet. When It's Best Ghee is available yea...

1. You Can Totally Make It Yourself Ghee is butter, simmered. It’s easy to make. It’s also easy to burn. Keep an eye on the pot. As it simmers, the butter’s milk solids separate from the oil while evaporating out water. After about 15 minutes, spoon out the milk solids. What’s left is ghee: a clear-golden cooking oil with a high smoke point, long shelf life, and 2. Lactose Intolerant People Eat Ghee (So Do Paleos and Whole 30s) Because ghee is clarified, it’s both casein and lactose-free. People who are officially lactose intolerant (or lactose-free) eat it and digest it. Most ghee recipes instruct discarding the milk solids. Seriously? Discard organic, grass-fed milk solids? If you or some one you live with isn’t lactose-averse, keep them. Sprinkle them on a salad, toss them in a smoothie, or spread them on toast. Because salty, creamy, crunchy milk solids belong on really tangy sourdough or a crusty baguette. 3. Ghee Has a High Smoke Point Because there’s no water in ghee (remember, it evaporated when the butter simmered), ghee has a higher smoke point than butter, about 465º F compared to butter’s 350º F. It cooks without sputtering, smoking or burning, making it friendly for grilled cheese, chilaquiles, breakfast potatoes, and more. 4. Ghee Is Extremely Shelf Stable Because there is no water in ghee, bacteria won’t grow there, so you can skip refrigeration. Ghee travels well: Take it camping or off the grid. To keep ghee shelf stable be sure your jar of ghee remains bo...

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When my little one started eating solids, my pantry was overtaken by an uninterrupted supply of ghee. The sudden invasion was caused by the matriarchs of the family, who wanted to ensure that I fed the infant only homemade, rather than store-bought, ghee. Steel canisters poured in from their kitchens to ours, enough to last a few months. Ghee holds sacrosanct value in my culture. It is used in cooking, worship, and alternative medicine. In the Indian culinary universe, ghee is a beloved cooking fat, and also a luxurious one. It is ambrosial, treasured for its nutty flavor and grainy mouthfeel. Its role in everyday as well as festive dishes is critical. Whether it’s used for a tadka, the ingenious technique of blooming whole spices in fat, or for deep-frying sweets and snacks for the gods, or as a final flourish over a bowl of khichdi or chapati, the role of ghee is so critical that traditional home cooks make sure they never run out of it. In recent years, ghee has earned a reputation as a so-called superfood, dubbed by the health-conscious as “liquid gold.” For home cooks whose families have used ghee for generations, it’s hard to understand what the fuss is about. So let’s find out. What exactly is ghee? Ghee is fat. It is made by simmering butter, and then clarifying it over heat to separate out the milk solids and water. The process yields a pale yellow or amber liquid that transforms into a smooth spread once it cools and solidifies. In Bengali homes, it is allowed to...

Pooja Makhijani is a writer and editor in New Jersey. Her bylines have appeared in The New York Times, The Washington Post, NPR, Real Simple, The Atlantic, WSJ.com, The Cut, Teen Vogue, Epicurious, Publishers Weekly, ELLE, Bon Appétit, The Kitchn, BuzzFeed and Catapult, among others. Her essay, "The Path to an American Dream, Paved in Vienna Fingers," was named Notable in The Best American Food Writing 2019. Maria Laura is EatingWell's senior nutrition & news editor. As part of the nutrition team, she edits and assigns nutrition-related content and provides nutrition reviews for articles. Maria Laura is a trained dietitian, almond butter lover and food enthusiast with over seven years of experience in nutrition counseling. What is ghee? Simply put: Ghee is a South Asian The Art of Indian Cooking. "'Usli ghee,' [or literally 'authentic ghee,'] is also begun by melting fresh butter, but is then kept at a simmer for a long time, to allow the moisture present in the milk solids to evaporate." So, ghee is like clarified butter except slightly more concentrated because the extended simmer time allows more water to evaporate, which deepens the flavor imparted from the milk solids. How do I make ghee? Easily! Melt 1 cup of unsalted butter (2 sticks or 226 grams) in a heavy-bottomed saucepan over medium heat. As the butter begins to release moisture, a thin layer of white foam will form on its edges, and the butter will begin to crackle. Allow it to simmer until the crackling sound...