1. Indian butter
Ghee is a type of clarified butter used for centuries in India. Its dark yellow colour and caramelized taste add a distinct touch to recipes. There are other versions of ghee in North Africa: In Morocco, smen is used, flavoured with thyme and aged in terracotta pots. And in Egypt, there’s samna baladi, made from buffalo milk. Given that they contain neither water nor any proteins, these butters keep longer than regular butter, which is necessary in warmer climates, or when proper refrigeration isn’t possible.
2. Fake ghee
You can find ghee imported from India in specialized stores or in the international foods section of certain supermarkets. Canadian ghee is also available. It’s a very stable fat. Even though it’s sold at room temperature, it needs to be refrigerated after opening. Beware of imitation ghee! Faux versions, referred to as vanaspati ghee or plant-based ghee, are made using palm oil or hydrogenated oils. Always check the list of ingredients.
3. Better than butter?
Ghee has the same nutritional value as butter. It’s an excellent source of vitamin A, a source of vitamins E and K, and high in saturated fats and cholesterol. While traditional ayurvedic medicine touts its many beneficial effects, there is no indication that it’s actually better for one’s health than butter. However, it can be tolerated better by those who have a sensitivity to milk casein or are lactose intolerant.
4. Make it at home
To make ghee, begin by melting unsalted butter on the stove. The butter will separate into two layers: whey at the bottom (which contains proteins and lactose) and melted butterfat on the surface. Water also begins to evaporate and milk solids separate from the butterfat, rising to the surface and forming a foam that needs to be skimmed off. If you decant the butterfat at this stage, you’ll be left with traditional clarified butter. Leave it on heat until the whey proteins start to brown and it achieves a nutty, caramelized flavour. Then decant the butter, saving the whey for another use. Ghee can be stored in the refrigerator for several weeks.
5. In the kitchen
Given that it contains neither proteins nor lactose, ghee, unlike butter, tolerates heat very well and can even be used for frying! Its smoke point is also higher than refined vegetable oils, at 450°F (230°C). In India, ghee is used in a wide variety of recipes, like dhals, curries and biryanis. It can also be brushed on naan, paratha and roti (an unleavened bread), and is used in many Indian confectioneries, like halva and laddu.
Want to cook with ghee? Here are a few recipes in which to integrate it: