It’s has a nutty scent with a long shelf life and works wonders in your curries, soups and stews. Not to mention as a final touch to your dishes for that extra flavour and wow factor and the added advantage of being able to use it in desserts as well. Your options are endless! So why not make some?!
What Is Ghee?
Ghee is a type of clarified butter that has been simmered until the milk solids caramelize and are then strained away, leaving behind pure golden butterfat.
Unlike ordinary butter, ghee has:
• A high smoke point (~230°C / 450°F), making it ideal for frying and sautéing.
• A long shelf life, thanks to the removal of water and milk solids.
• A rich, nutty flavor from the caramelized solids.
• Little to no lactose or casein, making it easier to digest for many people sensitive to dairy.
History of Ghee
It originated in India more than 3,000 years ago and remains central to Indian, Pakistani, Bangladeshi, and Middle Eastern cuisines.
In ancient India, ghee was more than food. It was used in Hindu rituals, traditional Ayurvedic medicine, and even as lamp fuel.
Today, ghee still carries both cultural and culinary significance. Its long shelf stability made it indispensable in hot climates before refrigeration.
But there are many reasons why you should have a jar tucked away in your fridge.
The Difference Between Ghee and Clarified Butter
This may get a little contentious but there are similarities between clarified butter and ghee. Though some may argue that they are the same or can be used interchangeably.
Process
Clarified butter: The butter is gently melted until water evaporates and milk solids separate. The clear butterfat is poured off, leaving most milk solids behind.
Ghee: Similar start to clarified butter, but cooked longer until milk solids caramelize before being strained out. This gives ghee its nutty, roasted aroma.
Flavour
Clarified butter: Mild, buttery, very close to pure butter taste.
Ghee: Rich, nutty, slightly caramelized. More complex than clarified butter.
Colour
Clarified butter: Pale yellow.
Ghee: Deeper golden.
Smoke Point
Clarified butter: ~230°C (450°F).
Ghee: Also ~230°C (450°F).
Uses
Clarified butter: Widely used in French cuisine for sauces (like hollandaise, béarnaise), sautéing, and when you need pure butter flavor without burning.
Ghee: Common in Indian, Pakistani, Bangladeshi, and Middle Eastern cooking. Adds depth to curries, dals, biryanis, and even sweets.
Storage
Clarified butter: Refrigeration recommended, shorter shelf life than ghee.
Ghee: Very stable—can be kept at room temperature for months, refrigerated for a year or more.
So, all ghee is clarified butter but not all clarified butter is ghee. Ghee is essentially a more developed, caramelised form of clarified butter with deep flavour and longer shelf life.
Ghee vs Butter
• Butter: Contains water and milk solids, burns at lower temperatures.
• Ghee: Pure butterfat, shelf-stable, higher smoke point, nutty flavor.
Best Uses for Ghee
• Cooking at high heat: frying, sautéing, searing.
• Enhancing flavor: in curries, dals, rice dishes like biryani, and roasted vegetables.
• Traditional sweets: ghee is the backbone of many South Asian desserts. So you can experiment on adding it to your recipes.
• Health and wellness: in Ayurveda, ghee is considered a nourishing fat that aids digestion and vitamin absorption.
When Not to Use Ghee
• As a cold spread (it hardens when chilled).
• In delicate dishes where its roasted flavor may overpower.
• For people with severe dairy allergies (trace proteins can remain).
Storage Guide for Ghee
• Room temperature: up to 3–6 months in an airtight container, away from sunlight.
• Refrigerator: up to a year, though it will harden.
• Freezer: safe for long-term storage.
• Spoilage signs: sour or rancid smell, darker color, unpleasant taste.
Ghee FAQ
What is The Foam on Top When Melting Butter?
When butter melts, you’ll see a white, frothy foam rise to the surface.
That foam is mostly denatured whey proteins, plus some trapped air and a little water.
These proteins are very light, so they float, while the heavier casein proteins + lactose (milk sugar) sink to the bottom as milk solids.
Step by Step Guide for Making Ghee
As you melt the butter, different things happen at each stage. Here’s what to expect and do at each stage.
Melting
What you see after 2-3 minutes: Butter melts, pale yellow liquid forms. Foam starts to rise to the top.
What’s happening: Water evaporates, whey proteins loosen.
What to do: Just watch
Foaming
What you see after 5-7 minutes: Thick white foam on the surface. Bottom still cloudy.
What’s happening: Whey proteins + air float to top.
What to do: Skim if you want clearer ghee, or leave — it will sink later.
Separation
What you see after 10-12 minutes: Three layers visible: foam on top, clear golden middle, white solids at the bottom.
What’s happening: Casein + lactose sinking. Butterfat clear.
What to do: Keep going.
In the case of clarified butter, it is here that you would skim top, pour off clear middle, leaving bottom solids. And you have clarified butter.
Bubbling slows
What you see after 14-16 minutes: Foam mostly gone, bubbles smaller and fewer. Liquid turns more transparent.
What’s happening: Nearly all water has evaporated.
What to do: Continue simmering gently.
Browning solids
What you see after 18-22 minutes: Bottom solids turn light golden → brown. Aroma becomes nutty, caramel-like.
What’s happening: Casein + lactose caramelize, flavor develops.
What to do: Now stop → strain liquid through cheesecloth to remove browned solids. This is ghee.
What’s happening: Burning of milk solids.
What to do: Avoid this — ghee will taste acrid.
The ghee will solidify after cools and is in the fridge.
Ghee is one of the most versatile, flavorful cooking fats in the world. With a history stretching back thousands of years, it continues to shine in modern kitchens for its high smoke point, long shelf life, and deep flavor. So, will you be making a batch today?
FOLLOW on: Instagram, Pinterest, TikTok, and YouTube to know what’s fresh off the stove/oven. You can also subscribe below to be notified of new posts by email.
Homemade Ghee
(No Ratings Yet)
Loading...Ingredients
- 500g unsalted butter
Instructions
Melt
Place butter in a heavy saucepan over low heat. Let it melt slowly.
Foam
A thick white foam forms on top — this is whey protein. Skim gently if you like a clearer result.
Separation
After about 10–12 minutes, you’ll see three layers: foam on top, clear golden butterfat in the middle, and white milk solids at the bottom.
Simmer
Continue cooking 20–25 minutes. Bubbles will become smaller, and the milk solids at the bottom turn golden brown. The aroma becomes nutty and caramel-like.
Strain
Remove from heat immediately. Pour liquid through a fine mesh strainer lined with cheesecloth into a clean, dry jar. Discard solids and store in an airtight jar in the fridge.
No Comments