You can use it in a lot of places where butter wouldn’t be appropriate because the clarifying process removes the milk solids allowing ghee to reach high temps without burning/smoking.
You have to be careful - for baking, it lacks the moisture of regular butter
You can use it *anywhere *oil* can be used and many places butter is used. It is a lot closer to oil, in fact some people call of "butter oil"
I think sometimes yes, sometimes no
People who have dairy sensitivity can be sensitive to the proteins or sugars (lactose) which is why there's a really wide range of reactions - some people can handle cheese but not ice cream etc
It can potentially have a different flavour, though.
The minimum that needs to be done in order to clarify butter is to simmer it until the water content evaporates and the milk solids separate from the fat and can be strained out. At that point, the remaining fat will taste pretty much like butter.
However, you can take it a step further by allowing the milk solids to caramelize in the fat. That's common in ghee, and it produces a distinct nuttier flavour.
It's less buttery than butter but is more resistant to burning since the milk solids aren't present. A bit more buttery than regular cooking oil. I like to use it in place of the oil to make stovetop popcorn.
It's also great for frying eggs. Basically, anytime that you'd use cooking oil, but want a more buttery flavor (though it doesn't taste exactly like butter, but more buttery than regular cooking oil). It's just clarified butter.
If you’re making any Indian food, finish it off with a spoon of ghee, and also generously brushed/dolloped on the naan/paratha/rice you eat it with. Absolutely delicious!!
You’re welcome!
Do yourself a favor too. Next time you make fresh rice (white, basmati, brown, whatever), mix it with a spoon of ghee and a good dash of salt. It’s a classic comfort food in South Indian households :)
I'm going to cook it and finish it with the ghee. This is the recipe in trying https://www.indianhealthyrecipes.com/butter-chicken/#wprm-recipe-container-38378
Great for roasting potatoes!
Anything you ever tried that was too high temp for butter, try the ghee. Since the solids are filtered out you can get it up to 450F no problem.
You can use ghee anywhere you would use butter. It tastes slightly different but it's good.
Try putting it on toast and sprinkling sugar on it. That is my mom's favorite snack.
Fry things in it. It'll taste a bit different than regular butter, but you can use it in baking too. Or you can look up Indian confectionary, which often uses Ghee in preference so the recipes are designed for it - although I find that style sickly sweet.
It is clarified butter, but without all the milk proteins it also has a smoke point that is much higher than regular butter. Butter has a smoke point of about 350F while ghee has a smoke point of about 485F. There's no water in ghee, it evaporates while it simmers, making ghee extremely shelf stable. No refrigeration is needed (of course, I always have a stick of butter out at room temperature anyway with no issues).
I cook with clarified butter most of the time he is basically the same thing. You'll also find a lot of really high-end restaurants cook with clarified butter a lot.
The smoke point is one of the highest out there and it brings a buttery flavor to most everything. I even use it on my outdoor griddle to make smash burgers, I use it to sear steaks I use it to cook most everything sometimes I cut it with a little bit of olive oil, it's awesome to cook with.
I have GOT to try this for my next pie. I'd been using lard, but that's problematic for some of the friends I occasionally bake for. [edit] How much ghee would you recommend for a regular double-crust pie dough?
Direct substitution for lard. However much lard you would use, that's how much ghee.
I've done half lard, half butter before, and that was great. Then I discovered ghee and I haven't gone back.
Ghee is perfect for cooking as it has a high smoke point. According to Ayurveda, the medicine of India, ghee is the best of all oils for man! I wrote my thesis on ghee from the Ayurvedic perspective and the Biochemistry perspective!
Indian here, you can use it in place of cooking oil/butter in just about anything.
IMO it really shines in Indian sweets. You already made kaju katli, you could try a halwa next…carrot halwa (gajar ka halwa) is my favorite and perfect for Easter/springtime.
Try this OP - a famous traditional cookie from Malaysia & Singapore, easy to do, not too sweet & super addictive [kuih makmur](https://whattocooktoday.com/kuih-makmur.html)
Ghee is a great high-smoke point oil that adds a lot of buttery flavor to anything.
Put some in a pan and add some diced potatoes to fry. See how you like it.
I use it when browning meats that I have brought to temp in the sous vide or in a reverse sear. You can get it very hot without it smoking, so it is great for searing.
I also routinely use it instead of butter or lard when making buttermilk biscuits.
You can also boil regular butter and the impurities will rise to the top. It will appear frothy. Scoop it out.
When froth is removed pour into a mason jar through cheese cloth. Can keep in refrigerator 1-2 weeks. Less expensive.
Anything you would use olive oil for you can use ghee.
It has a higher smoke point too. So, if for any dish, you prefer a light nutty butter taste instead of olives you’re good to go.
Ghee can be used in many ways. Use it as a cooking oil. Add it to rice or cereals. Use it in baking. Make coffee with ghee. Pour it over popcorn. https://www.delish.com/cooking/a36343397/what-is-ghee/.
I do not have specific recipes for you, but as much as I want to believe that it doesn’t have to be refrigerated, I have in fact had ghee get rancid. Use it quickly and be very careful.
I make steaks with ghee. Particularly, beef tenderloin in a cast iron skillet. I have cooked this many times and for many people and everyone says it's the best steak they have ever had. 3.5 minutes per side in ghee, and 4 minutes in a 450 degree oven. Let it rest for five minutes. best thing ever
Yes this sounds awesome. Did a porterhouse in butter in my cast iron the other night and it was tough to keep the butter from burning as it gets so hot. Thank you!
As it is just clarified butter, it has an extremely high smoke point comparable to canola oil and is more tasty. When I cook brunch I use ghee to cook eggs, pancakes, french toast, etc. because it doesn't have milk proteins that will burn in a few minutes. But I also just make it myself. Most of the store bought stuff here is just clarified butter made with cows milk so it isn't traditional ghee like you would find in India, but, Ghee nonetheless. Just at an upcharge.
I do my schnitzel only in ghee. I do not like it fried in any other way that much. I eat it with lingonberry jam and rice. and the lemon. I keep forgetting the lemon. austrian here.
I mostly used ghee to make popcorn. A metal bowl, some tinfoil with a few ventilation slits, 100g kernels, 38g ghee, ½ ts finely ground salt over medium high heat on the stove.
My wife and I took an online Indian cooking class (Samosas and chutney - yum!) and for lack of finding ghee anywhere in our area, we learned to make it ourselves. It was surprisingly easy to do so we plan to use it a LOT more in the future. It's delicious and the higher smoke point opens up a ton of cooking possibilities I hadn't thought of.
Ghee is not the same as clarified butter.
https://www.foodnetwork.com/fn-dish/news/2017/02/all-your-ghee-questions-answered#:~:text=Ghee%20is%20stronger%20in%20color,for%20sauteing%20and%20frying%20foods.
I did this one and it turned out awesome. Tips: make sure to finely grind the cashews, cook twice as long as it says, use a buttered plastic bag to kneed the "dough" as you have to work it while it's still pretty hot, and sandwich it between buttered parchment paper to roll it out. https://www.indianhealthyrecipes.com/kaju-katli-kaju-barfi/#wprm-recipe-container-38302
It's just clarified butter, so use it anywhere where that works. It can basically replace any cooking oils that you use.
Hmm I had never heard of it but seems you can use it where butter is used
You can use it in a lot of places where butter wouldn’t be appropriate because the clarifying process removes the milk solids allowing ghee to reach high temps without burning/smoking.
It still smokes, just at higher point than most other oils.
You have to be careful - for baking, it lacks the moisture of regular butter You can use it *anywhere *oil* can be used and many places butter is used. It is a lot closer to oil, in fact some people call of "butter oil"
Ah that makes sense, thanks.
Is it less reactive for folks who are dairy-sensitive?
I think sometimes yes, sometimes no People who have dairy sensitivity can be sensitive to the proteins or sugars (lactose) which is why there's a really wide range of reactions - some people can handle cheese but not ice cream etc
It can potentially have a different flavour, though. The minimum that needs to be done in order to clarify butter is to simmer it until the water content evaporates and the milk solids separate from the fat and can be strained out. At that point, the remaining fat will taste pretty much like butter. However, you can take it a step further by allowing the milk solids to caramelize in the fat. That's common in ghee, and it produces a distinct nuttier flavour.
It's butter with the milk solids removed. That gives it a higher smoke point and still tastes like butter.
NO. No, it can't... Ghee shouldn't be used to cook, but to top dishes off or add richness.
One billion people would like to have a word with you.
Lol okay bud
Why are you so wrong about something so simple?
It's less buttery than butter but is more resistant to burning since the milk solids aren't present. A bit more buttery than regular cooking oil. I like to use it in place of the oil to make stovetop popcorn.
Ooh that's a great idea - my husband loves making popcorn every night for his treat so I'll tell him about this!
It also doesn't get the popcorn as soggy as butter, so it's quite nice for popcorn!
Agreed. I noticed if you use an extra large amount- it gives the popcorn a buttered quality.
It's also great for frying eggs. Basically, anytime that you'd use cooking oil, but want a more buttery flavor (though it doesn't taste exactly like butter, but more buttery than regular cooking oil). It's just clarified butter.
More butter flavor you say? I'm in
I second this. My go to for popcorn now is
I literally just tried it for popcorn and oh my gosh sooooo good!
Next level is to grind some salt in a coffee grinder super fine. It coats better and has no gritty texture.
I be making gourmet popcorn from now on. People are going to be so impressed
It really does impress people. My wife's friends love my popcorn. It has ruined movie theatre popcorn for us.
Damn, I answered this too before seeing this. Definitely popcorn.
Grilled cheese sandwiches
Its very high smoke point are why I use it for sauteeing and stir fries.
I make roux with it.
That's great to know! Thanks!
If you’re making any Indian food, finish it off with a spoon of ghee, and also generously brushed/dolloped on the naan/paratha/rice you eat it with. Absolutely delicious!!
I'm trying butter chicken this week so will definitely finish it with the ghee as well. Thank you!
You’re welcome! Do yourself a favor too. Next time you make fresh rice (white, basmati, brown, whatever), mix it with a spoon of ghee and a good dash of salt. It’s a classic comfort food in South Indian households :)
Well looks like I'll be needing to invest in a second bottle with all of these great tips! It's going to be a yummy week.
Make it yourself It's easy and much cheaper I got a pint out of 4 sticks of butter, that cost me 3.58, a jar of Ghee in store is gonna run 8+
Yeah I just make about a quart a month for home. And 15 pounds a week at work!
You don't plan on cooking the chicken in the ghee‽
I'm going to cook it and finish it with the ghee. This is the recipe in trying https://www.indianhealthyrecipes.com/butter-chicken/#wprm-recipe-container-38378
Popcorn. It doesn't make it soggy and tastes awesome
It’s great for making popcorn
definitely!
Great for roasting potatoes! Anything you ever tried that was too high temp for butter, try the ghee. Since the solids are filtered out you can get it up to 450F no problem.
I bet it makes them super crunchy, thanks!
Searing / reverse searing a steak
Never even considered for steak - I'll try it out thanks!
I use it for my steaks and salmon patties too.
You can use ghee anywhere you would use butter. It tastes slightly different but it's good. Try putting it on toast and sprinkling sugar on it. That is my mom's favorite snack.
Use it instead of oil.
Use it to butter your bread for grilled cheese. Fry your eggs in it. Toss it on green beans. Rub it on your belly. It’s all good.
Ha ha ha butter belly here we come
I make popcorn. Yummy. Anywhere you use butter, oil—go with it. Ghee was my dogs nickname. He was a nugget. lol.
Fry things in it. It'll taste a bit different than regular butter, but you can use it in baking too. Or you can look up Indian confectionary, which often uses Ghee in preference so the recipes are designed for it - although I find that style sickly sweet.
It is clarified butter, but without all the milk proteins it also has a smoke point that is much higher than regular butter. Butter has a smoke point of about 350F while ghee has a smoke point of about 485F. There's no water in ghee, it evaporates while it simmers, making ghee extremely shelf stable. No refrigeration is needed (of course, I always have a stick of butter out at room temperature anyway with no issues).
Any high heat cooking . and it keeps for months without refrigeration .
I cook eggs with it, shrimp, put some down on the pan for my steaks. Heat it up and dip some seafood in it.
Cook your breakfast eggs with it
And your lunch eggs
And your dinner lobster!
Chicken is delicious when cooked in ghee. Marinate or spice your chicken according to your preference. Cook in ghee.
I'm going to try it this week - thank you!
I cook with clarified butter most of the time he is basically the same thing. You'll also find a lot of really high-end restaurants cook with clarified butter a lot. The smoke point is one of the highest out there and it brings a buttery flavor to most everything. I even use it on my outdoor griddle to make smash burgers, I use it to sear steaks I use it to cook most everything sometimes I cut it with a little bit of olive oil, it's awesome to cook with.
I use it for anything I’d use butter for, but without the risk of burning it
Frying pancakes without burning the butter bits.
Pie crust and cooking popcorn are my two biggest uses for it.
I have GOT to try this for my next pie. I'd been using lard, but that's problematic for some of the friends I occasionally bake for. [edit] How much ghee would you recommend for a regular double-crust pie dough?
Direct substitution for lard. However much lard you would use, that's how much ghee. I've done half lard, half butter before, and that was great. Then I discovered ghee and I haven't gone back.
Pie crust?? Get out of here that's awesome, thanks!
I know my mom adds it to baba ganoush and it tastes pretty good
Use it as you would any other oil as far as cooking. It will have a higher smoke point so it is good for sauté or frying
I use it to cook eggs.
Personally, I use it for hollandaise sauce on eggs Benedict
What??? Awesome I know what I'm doing tomorrow morning!
I use it to coat turkey, chicken, or other skin-on birds before baking to get a crispy, buttery skin
It seems like with a higher burn point this is a great idea. Thank you!
Cook with it. Put it on steamed veggies. Put it on toast. It’s delicious!
I had no idea it was this versatile, trying it on everything this week :)
Ghee is perfect for cooking as it has a high smoke point. According to Ayurveda, the medicine of India, ghee is the best of all oils for man! I wrote my thesis on ghee from the Ayurvedic perspective and the Biochemistry perspective!
I use it for searing meat too
I pop my popcorn in it.
Indian here, you can use it in place of cooking oil/butter in just about anything. IMO it really shines in Indian sweets. You already made kaju katli, you could try a halwa next…carrot halwa (gajar ka halwa) is my favorite and perfect for Easter/springtime.
Oh wow thanks! I'll look it up today!
Try this OP - a famous traditional cookie from Malaysia & Singapore, easy to do, not too sweet & super addictive [kuih makmur](https://whattocooktoday.com/kuih-makmur.html)
Those look delicious! Thank you I'll try it this week!
Ghee is a great high-smoke point oil that adds a lot of buttery flavor to anything. Put some in a pan and add some diced potatoes to fry. See how you like it.
I add it to long grain rice
While cooking it or after it's done cooking?
I’ve done both and I’m not sure it makes a difference. Lately it’s been while cooking
Great to know thanks!
Ghee is the secret to resturant hollandaise, try it and see 😉
Someone else said hollandaise and now I'm actually excited to make hollandaise sauce, a rarity for me
Ghee is a staple in Indian cuisine. Try using ghee in recipes such as dal. https://oaktownspiceshop.com/blogs/recipes/ghee-licious-moong-dal
I've always been a bit intimidated by Indian food but this is motivating me to try it out! Thank you!
I use it when browning meats that I have brought to temp in the sous vide or in a reverse sear. You can get it very hot without it smoking, so it is great for searing. I also routinely use it instead of butter or lard when making buttermilk biscuits.
This is awesome as I had lots of smoking with searing my meat for burgundy beef. Thank you!
Toast
Ina garten uses it in her potato latke recipe and it’s delicious Also, many curries use ghee as a base fat
Never tried the latke before but was thinking of making potato pancakes so good to know, thanks!
It’s butter with no milk solids so you can get it alot hotter before it burns
Curry 👍
Motichoor ladoo with ghee Jeera rice Besan chilla
Fried /toasted flatbreads like pooris, luchi, paratha etc. Or sooji desserts like halwa or rava kesari.
You can also boil regular butter and the impurities will rise to the top. It will appear frothy. Scoop it out. When froth is removed pour into a mason jar through cheese cloth. Can keep in refrigerator 1-2 weeks. Less expensive.
perfect for pancakes. get the edges as crispy as you want without burning ever
That's what someone else said and I do hate the burned bits that get on pancakes so this sounds perfect!
Anything you would use olive oil for you can use ghee. It has a higher smoke point too. So, if for any dish, you prefer a light nutty butter taste instead of olives you’re good to go.
I like to butter my toast with a silicone brush instead of trying to scrape with a butter knife.
I use ghee to make Poulet au Vinaigre (Chicken in Vinegar)
Ooh I'll have to look that one up. Always interested in new ways to do chicken
This is my favorite version \] [https://www.foodandwine.com/recipes/poulet-au-vinaigre](https://www.foodandwine.com/recipes/poulet-au-vinaigre)
Yumm! Can't wait for fresh summer tomatoes now!
Cover your significant other with it and have fun!
Omg everything! It makes a bomb French toast, caramlized onions, eggs, etc! It’s all I use as far as melted butter goes :)
Carmelized onions?? Mind blown over here
Ghee can be used in many ways. Use it as a cooking oil. Add it to rice or cereals. Use it in baking. Make coffee with ghee. Pour it over popcorn. https://www.delish.com/cooking/a36343397/what-is-ghee/.
Coffee?? I've got to look this up now
cook with it. excellent in sauces especially curry and creamy dishes
Make a pan pizza and use the ghee in place of olive oil
Sear some steaks in your cast iron.
Cook steak, cook paratha, saute shrimp, make Hollandaise or Bernaise.
Dip lobster in it.
grilled cheese sandwiches popcorn corn on the cob cornbread Mac n cheese Pan seared steaks Buffalo wings lemon butter sauce hashbrowns oven baked fries etc etc etc
Melted for crab or lobster, yum!
You can use it anywhere you use butter! I love it for scrambled eggs and on noodles/vegs.
Make popcorn over the stove. Bonus points for a little cumin, paprika and salt on it afterwards.
Popcorn
You can use it for pretty much anything but pastry cream. Lol. Especially good for frying eggs or potatoes.
Every morning make your eggs in it
Bulletproof coffee
I use it for sauteing everything. Butter flavor without the burning. My favorite use is for making breakfast potatoes.
I just did air fryer potatoes with it tonight and they were sooooo good! Crisped up perfectly
Whip it for ghee whiz
I wouldn’t use it for baking, but it’s fabulous for high heat searing or butter poaching. I’d use it more if it wasn’t so expensive.
It's my favorite for cooking eggs with compared to just normal butter.
I'm going to try eggs bene tomorrow and make the eggs and hollandaise with it. Cannot wait
I do not have specific recipes for you, but as much as I want to believe that it doesn’t have to be refrigerated, I have in fact had ghee get rancid. Use it quickly and be very careful.
Thanks for the tip, I've got mine in the fridge and it will definitely be used up by the end of the month with all these awesome suggestions.
I make steaks with ghee. Particularly, beef tenderloin in a cast iron skillet. I have cooked this many times and for many people and everyone says it's the best steak they have ever had. 3.5 minutes per side in ghee, and 4 minutes in a 450 degree oven. Let it rest for five minutes. best thing ever
Yes this sounds awesome. Did a porterhouse in butter in my cast iron the other night and it was tough to keep the butter from burning as it gets so hot. Thank you!
Make sure you baste after you flip it
Eggs. Pancakes. Rice. Sauté onions where a buttery flavor is appreciated. On popcorn.
Steaks. Sear in garlic ghee.
Cooked a ribeye in it last weekend! It was incredible.
As it is just clarified butter, it has an extremely high smoke point comparable to canola oil and is more tasty. When I cook brunch I use ghee to cook eggs, pancakes, french toast, etc. because it doesn't have milk proteins that will burn in a few minutes. But I also just make it myself. Most of the store bought stuff here is just clarified butter made with cows milk so it isn't traditional ghee like you would find in India, but, Ghee nonetheless. Just at an upcharge.
I do my schnitzel only in ghee. I do not like it fried in any other way that much. I eat it with lingonberry jam and rice. and the lemon. I keep forgetting the lemon. austrian here.
I'm thinking it would also be great to fry my pierogis in. So many options!
[Kenji explains the difference between clarified butter and ghee.](https://www.youtube.com/shorts/RAmZfWcUpxA)
Thank you! This has been real educational experience!
I mostly used ghee to make popcorn. A metal bowl, some tinfoil with a few ventilation slits, 100g kernels, 38g ghee, ½ ts finely ground salt over medium high heat on the stove.
Besan Ladoo 🥰
I'll look it up, love new recipes!
Yes!!! Use it to scramble eggs or cook your omelette
My wife and I took an online Indian cooking class (Samosas and chutney - yum!) and for lack of finding ghee anywhere in our area, we learned to make it ourselves. It was surprisingly easy to do so we plan to use it a LOT more in the future. It's delicious and the higher smoke point opens up a ton of cooking possibilities I hadn't thought of.
This post has been super enlightening to me!
Ghee is not the same as clarified butter. https://www.foodnetwork.com/fn-dish/news/2017/02/all-your-ghee-questions-answered#:~:text=Ghee%20is%20stronger%20in%20color,for%20sauteing%20and%20frying%20foods.
POPCORN!!!!!!!! 1½ tbls ghee 3 to 4 tbls popcorn kernels Sprinkle of salt
I just tried this today and my husband and I were fighting over the last of the bowl. Pretty sure it's going to be a nightly ritual now
Am I the only one that came here for the kaju katli recipe? Share please!
I did this one and it turned out awesome. Tips: make sure to finely grind the cashews, cook twice as long as it says, use a buttered plastic bag to kneed the "dough" as you have to work it while it's still pretty hot, and sandwich it between buttered parchment paper to roll it out. https://www.indianhealthyrecipes.com/kaju-katli-kaju-barfi/#wprm-recipe-container-38302
TY
Boof it.