Three pounds of butter perfectly fill a 7 cup glass Tupperware bowl with ghee.Making your own ghee is the process of heating butter up at a low boil to remove the water from the butter and this process will allow the milk solids to settle at the bottom leaving you with Ghee. Summer ghee is often soften and runnier than winter ghee when cooled. The lush grass ghee of spring and summer is going to be different than the ghee from hay and alfalfa fed cows in the winter. I also want to note that the final texture of ghee is dependent on what the cows ate. Using a large pot and splatter guard will alleviate any problems with foaming. Salted butter does foam a bit more than unsalted butter. You do not need to make any change to the salt in recipes when using ghee made from salted butter. The resulting ghee is not salty because the salt settles with the milk protein in the bottom of the pan. It is our experience that salted butter helps the casein and lactose sink to the bottom and settle. We have been making ghee for over 10 years. However, we have found the exact opposite to be true. The vast majority of people say to only use unsalted butter when making ghee. Salted Versus Unsalted Butter in Making Ghee Paper towels (help keeps everything clean) How to Make Gheeīutter (see notes on salted versus unsalted below)Ī glass container large enough to store your gheeĢ strainers or cheesecloth to strain out the milk proteinsĪ splatter guard for your pot (optional but really nice) Store-bought ghee is a pretty expensive product but luckily, it is pretty easy to make at home for a fraction of the cost. However, if you are struggling with digestion issues or learning how to cook casein free for health reasons then you should give making ghee a try. Ghee and butter are generally interchangeable in baking recipes. If butter is working for you and your budget, then there is no reason to change. Using butter stretches your food budget more than making ghee. Inflation has hit the United States hard and the cost of feeding our families keeps on increasing by the day. Many homesteaders are living on a single income or limited income. She just looked at me in disbelief and said “But Kimberly, I can’t afford to waste the product." I have not forgotten her comment all these years later. I remember sitting with another stay at home mama drinking coffee and telling her about all the wonders of ghee. So who else shouldn’t make ghee? Budget conscious people might want to think twice about making ghee. Because ghee is made from milk, it is not vegan despite having no milk proteins present. There are two instances of people who shouldn’t make ghee. It is believed ghee helps fight gut inflammation Often (but not always) safe for people who can not digest milkĭoes not burn as easily when used for frying Comparatively, butter has a smoke point of 350℉. These makes it ideal for high temperature uses such such frying and baking. Ghee is 100% milk fat.īecause ghee contains only milk fat, it has a high smoke point of 485℉. This leaves a product that has no casein or lactose. When you boil the butter to make ghee, the milk proteins separate from the butter and sink. Casein and lactose are two milk proteins which many people have problems digesting. Ghee takes that cooking process just a bit longer and lightly caramelizes the milk fats giving the butter a slight nutty flavor. To clarify butter you are boiling out the water and separating the milk fats. In India, they cooked their butter into ghee for a longer time resulting in no lactose or casein and a rich nutty flavor.īutter is composed of water, milk proteins, and milk fat. The difference between clarified butter and ghee is simply cooking time. Yes, you read that correctly, it is shelf stable for a year! Because you can store it at room temperature, it is naturally softer than refrigerated butter and you don’t have to soften it to bake. Ghee and clarified butter are shelf stable at room temperatures for a year or more. Ghee originates from India, where historically the heat did not allow for the long storage of butter. They probably didn’t do so for great health benefits but simply because it doesn’t need to be refrigerated and you can fry with it. Our pioneer ancestors made clarified butter. In fact, many people use the words “ghee” and “clarified butter” interchangeably although they are slightly different.
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