Ghee is available commercially, at specialty shops, and where Eastern Indian Foods are sold, and it is offered in some health food or whole food stores, along with Walmart and Amazon, but it's easy to make your own from either your own butter making efforts or store-bought butter. Salt free butter is preferred in some cultures, however in other cultures herbs, spices and salt are added. Clarified butter is often used in fine restaurants for dipping lobster or crab and used in middle Eastern and Southern Asian cuisine as it is processed into Ghee.
As the butter is simmered, the water and oils separate, the longer it simmers, the water evaporates, creating the clarified butter. With continued simmering the solids form in the bottom of the pan until browned; the Ghee is then strained, separating it from the solids. In some cultures the solids are used sparingly as a spread on bread, while the nutty full flavored liquid created from the simmering solids of the butter is used in cooking.
Ghee has a higher smoke point than butter and other cooking oils, so it is ideal for stir fry and sauteed foods. Because there is no water in the clarified butter it also has a richer flavor that works well in béchamel and other cream sauces. Another advantage of ghee is that it has a long shelf life and can be stored up to 3 months in the pantry, 6 months in the refrigerator, or a year or more in the freezer. Unlike butter Ghee contains no water, or milk solids, and when home-made from pure butter, there are no added preservatives. You can easily clarify your own homemade butter, check the link below for instructions. If purchasing Ghee, you may want to look for organic varieties made from the milk of grass-fed cows.
A recipe for *clarified butter* from 1844 simply stated:
Butter, to clarify
Let it slowly melt and then stand a little; and when it is poured into pots, leave the milk, which will settle at the bottom.
The Lady's Own Cookery Book (1844).
1 Cube/Stick Butter (unsalted)
What you Need
Mason Jar (or heat/freeze proof container)
Jar funnel (optional)
Place the butter in a sauce pan on medium heat. Allow the butter to melt and continue to simmer. Continue to simmer as the water evaporates. Allow the solids to fall to the bottom of the pan, and lightly brown. When the solids are browned, strain the ghee through cheesecloth into a mason jar. Either discard the solids, or add to cooked vegetables, sauces or soup for additional flavor. Allow the ghee to cool and store in the pantry, refrigerate, or freeze.
Suggested Uses: Use in place of cooking oils, butter or lard. Use for sauteing foods and stir fry. Use for dipping seafood. Spread on breads prior to baking. Drizzle on vegetables after cooking. The nutty flavor of ghee gives popcorn a depth of flavor that plain butter doesn't. Use on cooked rice or noodles. Brush on meats prior to grilling or smoking.
Note: Season if desired with your favorite seasonings. It is especially good with minced garlic, or powdered garlic seasoning. Some common middle Eastern seasonings are ginger, peppercorns or cumin. Add the seasoning as the ghee is simmering for the most flavor.
Note: Ghee is becoming more widely used because of the Paleo diets and is often tolerated by those with a sensitivity to milk, since the milk solids are strained from the butter. However, if there is a serious intolerance for milk products, avoid ghee or use a vegetable based ghee. Another reason Ghee is becoming popular is the *Bulletproof* coffee craze, that is supposed to provide more energy to your cup o' joe.
Note: Ghee is touted as having some internal and external benefits, when used externally on burns. for skin irritations, and as a skin moisturizer. Indian women have used ghee to help with dry skin and scalp that they claim helps develop strong, thick hair growth. It is also believed to help with digestive disorders and help boost the immune system. Ghee is rich in fat soluble vitamins A, D, E and K, according to dietary specialists. One tablespoon of ghee can provide approximately 15 per cent of your daily requirements of vitamin A. A reminder; Ghee is still butter and a saturated fat, so you will want to limit use if you have dietary restrictions limiting your saturated fat intake. Though Ghee enthusiasts insist it helps in weight loss, use your own good judgment, fats are still fats, Ghee may just be a little healthier fat than some other options.
Additional Note: Ghee can be added to chicken treats in the winter months for the added protein and fats that will help keep the chickens warm during the cold spells. If you make oatmeal for the chickens on cold mornings, drizzle a little ghee on top.
To make your own butter, refer to the link:
Chicken Coop Chatter© All Rights Reserved 2011-2018