Essential Facts and Benefits of Using Ghee
Essential Facts and Benefits of Using Ghee will give you the quick-and-dirty information about the clarified butter that is on many grocery store shelves now!
I first started hearing about ghee from my friend Erin, who posted Instagram stories about making her own, as well as photos of her scrambled eggs made with ghee. I was intrigued, but kept forgetting to pick some up from the grocery store! Over the summer I finally got a jar from Trader Joe’s, and it has since become a staple in our pantry.
What is Ghee?
Ghee is clarified butter that’s been cooked slowly until the milk solids have separated and settled in the bottom of the pan. The milk solids are removed, and there you have it! Ghee. What’s left after the milk solids have been skimmed off. Think of it as a “cleaner butter” (not a scientific term, ha!).
Essential Benefits of Using Ghee
At first glance, ghee just looks like butter. Nothing fancy about it, right? Actually, ghee has at least a few benefits that may have you heading to your local grocery store to stock up:
Ghee has a higher smoke point: because the milk solids have been taken out, ghee won’t burn as quickly as regular butter. That means you can brown, sear, and/or sauté with ghee! As per Erin’s recommendation, I love using ghee when making fried or scrambled eggs. The clarified butter gives it a rich, flavorful taste that is just mm mm good.
Ghee has a longer shelf life: whether you decide to store your ghee at room temperature or in the fridge, it’ll last longer than regular butter! The process used for making ghee prevents it from spoiling as quickly, so it will last for about six months in the refrigerator or up to a year in the freezer. If you decide to store it in the pantry, just make sure you use it all within six months.
Ghee is easier for lactose-sensitive people to digest: GREAT news for lactose-sensitive/intolerant people, including me! Because there are only trace amounts of dairy in clarified butter—remember, the milk solids are skimmed off during cooking—chances are you may be able to tolerate ghee more than butter.
How to Use Ghee
Ghee + eggs = DELISH
So, after reading this post you’ve been inspired to stock up on some ghee…what happens next? Use ghee however you would normally use butter: spread on toast, waffles, pancakes, etc. If you need extra ideas, try using it to:
- Cook eggs: heat 1 teaspoon of ghee over medium-high heat and fry your eggs in the clarified butter
- Saute veggies: heat 1 tablespoon of ghee over medium-high heat and saute a mixture of diced onions, garlic, and trimmed broccoli for a nutritious side dish
- Buttered noodles: ah, a childhood classic with a twist—mix some ghee into your freshly cooked pasta with salt, pepper, and fresh thyme for a relatively lactose-free pasta option!
Recipe for Homemade Ghee
Since Erin is the one who introduced me to ghee, I thought it’d be nice to pay a little homage and share her recipe for homemade ghee. If sticking to a budget is on your agenda, homemade ghee can save you some extra dough! Make sure you grab unsalted, grass-fed butter, and you’ll be ready to make clarified butter at home. Head HERE to see Erin’s recipe!