How to use ghee in cooking

How to use ghee in cooking

Ghee is butterfat that has been separated from the other elements in whole butter. While some aspects of butter’s richness and flavor do remain, its character is significantly changed. It is widely used in Certain Indian dishes and is a versatile cooking fat with a range of applications that go beyond foods from the subcontinent. Below are some dos and don’ts that can help you to get the best results from cooking with ghee.

Table of contents

  • Do use ghee for cooking at high temperatures.
  • Do store ghee correctly.
  • Do make ghee yourself.
  • Do use ghee in North Indian dishes.
  • Do use ghee in Hollandaise sauce and similar sauces.
  • Don’t avoid ghee if you are lactose intolerant.
  • Related posts

Do use ghee for cooking at high temperatures.

Ghee has a high smoke point. The smoke point is the temperature at which heated oil puts out smoke, and it’s different for each cooking fat. Ghee’s smoke point is high enough that it can be heated to well over 450 degrees Fahrenheit (232.22 °C) without smoking, which indicates that it is burning and generating toxic compounds. The high smoke point is why ghee is ideal for fast, hot stir-fries and rapid-cooking Indian breads like parathas.

Do store ghee correctly.

Because the milk solids and water have been removed from ghee, you can store it at room temperature. Unlike regular butter, ghee does not need refrigeration; however, you will have to store it correctly to benefit from this shelf stability.

Moisture is one of the factors that will keep ghee from lasting as long as possible, so you will want to keep it in an airtight container so that humid conditions do not affect it.

Do make ghee yourself.

Ghee is available in some standard Western grocery stores and is a staple ingredient in stores that cater to Indian communities outside of India; however, commercial ghee can be quite expensive. The high cost is especially noticeable when you compare it to the cost of the raw material: butter.

To cut costs, you can make ghee at home. The process of making ghee involves heating whole butter over low heat until the water evaporates and the milk solids precipitate out of it. At that point, you can remove the milk solids and store the pure ghee properly.

Do use ghee in North Indian dishes.

Ghee is a staple in North Indian dishes but is not as commonly used in South India, which prefers coconut oil. You will need it if you are planning to make parathas, paneer or any of the numerous other dishes popular in the northern part of the subcontinent. It is essential if you want to get the authentic flavor profile of this region’s cuisine.

Do use ghee in Hollandaise sauce and similar sauces.

Ghee is a key ingredient in Indian recipes but it is so much more versatile than that. You can use it in Western classics as well. It is great for making Hollandaise sauce and other traditional French sauces. Hollandaise sauce is less likely to curdle if you replace the whole butter in the traditional recipe with ghee. If you are following the Paleo or Whole30 diets, this will ensure that the sauces remain compliant.

Don’t avoid ghee if you are lactose intolerant.

While you might be tempted to stay away from it because ghee is often described as a type of clarified butter, remember that the milk solids have been removed from it. The solids are where the lactose is contained so properly-made ghee should be safe for people with lactose intolerance to consume.

Related posts

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  • Ghee Vs. Olive Oil: SPICEography Showdown
  • Butter Vs. Ghee: SPICEography Showdown
  • What’s A Good Ghee Substitute?
  • What’s A Good Butter Substitute?

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Huge demand has led to compromises on quality. Here’s why we need to go back to making ghee the way it was first made! #Lifestyle #EatHealthy

N othing takes an Indian meal to the next level like a spoonful of ghee. Our diverse cuisines have always had that one fragrant dollop in common. It’s healthy, tasty and can be used to enhance the taste of everything. Thus, it makes it important for us to check how this clarified butter is made.

What is ghee made of?

The traditional method of making ghee (bilona) is quite elaborate. Cow’s milk is boiled and cooled. Then a spoonful of curd is added to this milk and kept at room temperature overnight. The curd is then churned to extract butter from it. This butter is then boiled so that the water evaporates leaving behind pure ghee.

As you can see, the process is quite slow and traditionally, all of this was made at homes without any use of machines. When ghee-making became a major revenue churner for the dairy industry, things changed. Very few brands, like The Nature’s Way (TNW), based in Gujarat, retain the age-old practices of hand-churning ghee.

The commercial production of ghee:

Ghee is a half a billion-dollar industry in India which witnessed a growth of 11.1 per cent between 2011-18. Clearly, the demand for our favourite dairy product is going to diminish anytime soon. But this growth also means that millions of people now depend on commercial manufacturers of ghee. Ghee is not made at home any more, especially in urban areas; it is an addition to the monthly grocery list.

The traditional methods of setting curd in earthen pots, churning butter in wooden vessels to make ghee are lost. To fulfil these ever-expanding demand, mega-companies use automated machines that churn out hundreds of kilograms of ghee in a few minutes. The production processes run throughout the day, filling thousands of plastic bottles with the mass-produced ghee.

Some popular brands are also guilty of making it from malai or cream obtained from milk instead of curd. This type is faster to make and gives better milk to ghee ratio as compared to the bilona variety. But at the same time, it cannot be digested easily.

Where do we get bilona ghee?

As consumers, we must know what we are eating- especially when it comes to frequently-used products like ghee. Even in these technologically advanced times, TNW relies on a small staff that hand makes ghee and uses wooden and stainless steel vessels.

Pintu Suvagiya, an employee at the organisation explains to The Better India, “We use cow milk, which is rich in the A2 protein. We have set the process in such a way that the demand does not lead to any form of contamination. For instance, ghee is made from butter only between 4-6 AM because the cool climate and pre-dawn time are perfect for this process. If the demand is for, say, 1 kg of ghee, we start with 20-25 litres of milk. If the demand is half of that, we take only 10-15 litres of milk. Our vessels are earthen and our team small so we give you the ghee that feels home-made.”

If health, raw materials and intricate details in processes are factors of concern to you, TNW checks all the boxes.

In order to compete and sustain in the market, manufacturers compromise on the quality of ingredients and even the procedures, to reduce costs. Don’t let the price tags fool you. Buy what is truly authentic.

In this Article

  • Nutrition Information
  • Potential Health Benefits of Ghee
  • Potential Risks of Ghee
  • Healthier Alternatives

Ghee is a variation of clarified butter that is popular in the culinary traditions of the Middle East and India. It is made from cow milk butter, which is treated with low heat until the water evaporates, leaving behind milk solids. The solids are skimmed off or strained if needed. What remains is only clarified liquid fat known as ghee. Because ghee is treated with low heat, usually under 100 degrees, it retains more nutrients than standard clarified butter.В

Ghee is used in tandem with herbal medication as a part of Ayurveda, a centuries-old form of alternative medicine practiced in India. Beyond its believed spiritual and medicinal properties, ghee has recently gained traction as a healthier alternative to standard butter. However, while there is an increase in scientific studies confirming its health benefits, more research is needed.

Nutrition Information

One teaspoon of ghee contains:В

  • Calories: 42
  • Protein: 0 grams
  • Fat: 5 grams
  • Carbohydrates: 0 grams
  • Fiber: 0 grams
  • Sugar: 0 grams

Ghee is a good source of:В

Ghee is also an excellent source of Vitamin E. Studies have shown that Vitamin E has significant antioxidant properties. Antioxidants like Vitamin E have been linked to lowering the risk of cancer, arthritis, and cataracts. Vitamin E can also help reduce the risk of heart disease.В

Potential Health Benefits of Ghee

Ghee is a rich source of vitamins, antioxidants, and healthy fats. While fat should be consumed in moderation, studies show that eating fatty foods such as ghee can help the body absorb some essential vitamins and minerals. Cooking healthy foods and vegetables with ghee may help you absorb more nutrients.

Research has found several potential health benefits to consuming ghee:В

In alternative Ayurvedic medicine, ghee has been used topically to treat burns and swelling. While this is not scientifically proven, ghee does contain butyrate, a fatty acid that has known anti-inflammatory properties. Studies show that the butyrate present in ghee can soothe inflammation within the body.

Combat Obesity

Ghee is a significant source of conjugated linoleic acid, or CLA. Studies show that CLA may help combat obesity. Research indicates that the CLA found in ghee may help reduce excessive weight gain. It may also help reduce the mass of body fat in some people.В

Support Heart Health

Though ghee is rich in fat, it contains high concentrations of monounsaturated Omega-3s. These healthful fatty acids support a healthy heart and cardiovascular system. Studies show that using ghee as a part of a balanced diet can help reduce unhealthy cholesterol levels.

Healthy Alternative for Lactose Products

Ghee is created by removing milk solids. Because of this, it contains only trace amounts of lactose and casein, which are milk sugars and proteins. Ghee is a good source of fat for people who are lactose intolerant or have dairy allergies.В

Potential Risks of Ghee

Because ghee is so rich in fat, you should consume it in moderation as a part of a balanced diet. Consult with your doctor when considering the best dietary choices for you. Keep the following in mind before adding ghee to your diet:

Heart Disease

While ghee can help lower the risk of heart disease in moderation, too much saturated fat can elevate the risk of heart disease. People with other risk factors for heart disease should exercise caution when introducing ghee into their diet.В

Weight Gain

Though the CLA in ghee has been shown to reduce weight gain in some people, it is also a calorie-dense and fat-rich food. Despite its health benefits, consuming too much ghee can lead to increased weight gain and elevate the risk of obesity.В

Healthier Alternatives

AYU: An International Quarterly Journal of Research in Ayurved: “The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation.”

ESHA Research, Inc., Salem, Oregon: “Ghee.”

The FASEB Journal:“Anti-inflammatory effects of sodium butyrate on human monocytes: potent inhibition of IL-12 and up-regulation of IL-10 production.”

International Journal of Obesity:“The role of conjugated linoleic acid in reducing body fat and preventing holiday weight gain.”

Journal of the Academy of Nutrition and Dietetics: “Dietary fat increases vitamin D-3 absorption.”

Journal of Complementary and Integrative Medicine:“Beneficial effect of ghee consumption over mustard oil on lipid profile: A study in North Indian adult population.”

Journal of the Indian Medical Association: “Association of dietary ghee intake with coronary heart disease and risk factor prevalence in rural makes.”

Journal of Nutrition & Intermediary Metabolism: “Considerations for development of lactose-free food.”

Journal of Pakistan Medical Association: “Pragmatic selection of cooking oils.”

Lipids in Health and Disease: “High conjugated linoleic acid enriched ghee (clarified butter) increases the antioxidant and antiatherogenic potency in female Wistar rats.”

National Institutes of Health: “Omega-3 Fatty Acids.”

Nutrition Journal: “A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion.”

Open Medicine Journal: “Standardization of Dhatryadi Ghrita: A Herbal Ghee Based Ayurvedic Medicinal Preparation.”

Sultan Qaboos University Medical Journal: “The Role of Vitamin E in Human Health and Some Diseases.”

World Health Journal: “View Point: Saturated Fatty Acid and Sugar: How Much Is Too Much for Health? A Scientific Statement of the International College of Nutrition.”

Buying, Using, and Recipes

How to use ghee in cooking

How to use ghee in cooking

The Spruce / Lindsay Kreighbaum

Ghee (pronounced GEE with a hard G), the Hindi word for “fat,” can be used as a synonym for clarified butter, with one difference. Unlike in the French technique, ghee traditionally simmers for a while, browning the milk solids and adding a slightly nutty flavor to the finished product. It’s widely used in Indian cuisine and ayurvedic traditions, but it deserves a place in any modern American kitchen.

What Is Ghee?

Like clarified butter, ghee results from separating the milk solids and the butterfat in processed butter while cooking out the water. In the classic French style, the pure butterfat gets strained immediately and used in its pale golden state; the Indian method takes the process a step further, essentially caramelizing the milk solids before straining the butterfat to give the resulting ghee a nutty flavor and a deeper color.

How to Use Ghee

Ghee performs better than butter in high-heat cooking since it has a smoke point of 450 F, compared to 350 F for ordinary butter. The fat most commonly used in Indian cooking, ghee can work as the butter or oil in most recipes, no matter the origin. Ghee can be swapped for vegetable oil or coconut oil in baked goods or used for sautéing and deep-frying. Or simply melt it and spread it on bread for a snack, pour it over popcorn, or drizzle it on vegetables before serving.

What Does It Taste Like?

Ghee tastes like butter but with a slightly roasted, nutty background note. Like butter, commercial brands of ghee differ in flavor depending on the quality of the milk used to produce it. Because the milk solids have been removed, ghee does not have the creamy mouthfeel of butter. Ghee remains soft at room temperature but turns firm and granular in the refrigerator.

Ghee Recipes

You can purchase packaged ghee, but it’s also quite easy to make at home. As butter melts, it separates into three distinct layers. At medium heat, this should take just a few minutes, so keep a careful watch. The top layer foams and the milk solids drop to the bottom. The clarified butter (ghee) remains in the middle. For best results, start with high-quality unsalted butter produced from the milk of grass-fed cows.

  • Ghee: Clarified Butter
  • Moist Banana Bread With Ghee
  • Homemade Hollandaise Sauce

Where to Buy Ghee

If you prefer to purchase ghee, you can find it at most natural-foods stores and health-food co-ops, plus nearly any mainstream grocery store. Look for it with the cooking oils and shortening or in a dedicated Indian foods section; shelf-stable ghee does not need to be refrigerated.


With a longer shelf life than ordinary butter, ghee, when stored in an airtight container, can also be kept at room temperature for extended periods. Keep it in a cool, dark, and dry cabinet. Heat and liquid, at the wrong time, can cause ghee to oxidize or spoil. Oxidation turns it an off shade of brown; spoiled ghee has a sour smell. In either case, the ghee is no longer safe to use and should be discarded.

How to use ghee in cooking


Basic ghee should contain no ingredients other than unsalted sweet cream butter. However, you may find cultured ghee, which is made from fermented cream and tastes a bit more tangy, like yogurt, or spiced ghee, which includes additional flavor from garlic or chilies or herb blends.

Both internally and externally, ghee boasts a list of many health benefits. From deeply hydrated, glowing skin to reducing inflammation, ghee promotes better gut health, supports digestion by reducing gas, bloating, and indigestion and aids in the absorption of vitamins and nutrients… The list could go on and on but let’s talk about how to use ghee to access these benefits.

How to use ghee

How to use ghee in the kitchen

Ghee has a high heat flash point of up to 485 degrees which makes it a smart choice for baking, sauteing, frying or cooking anything at a high temp. Ghee is one of the few oils that you can use on the grill without easily burning. However, a little goes a long way when it comes to how to use ghee. Even though it is a healthy fat you still want to manage your fat intake depending on your body type and individual needs. В As ghee melts, it spreads efficiently, which allows you to use less than you think you need. В For baking, remember that ghee is an oil, it is no longer butter, so use half the amount of ghee if replacing butter in a recipe. For example, if a recipe calls for 4 tbsp of butter, use 2tbsp of ghee.

Farmtrue ghee is shelf stable (doesn’t need to be refrigerated) and is also certified lactose and casein free, making it a great choice for those that are lactose intolerant. Ghee can be used anywhere you might traditionally use olive oil or butter. Cook your eggs with ghee, saute veggies, spread on toast to help break down that hard to digest gluten, add a teaspoon to your coffee or tea to balance acidity and to protect your gut lining.  You can even put ghee on your skin to deeply hydrate or relieve sunburn!  New to Ghee? Farmtrue has three flavors to experiment with: traditional (good all around), garlic scape (great for seafood and veggies) and vanilla maple chai (great for baking, sweet potatoes, squash, oatmeal, coffee and tea). You can’t go wrong with any choice!

Choosing the right ghee

Not all ghee is created equal! It’s important to be mindful of the source of your butter. Farmtrue uses USDA certified organic grass-fed butter from humanely raised cows here in the US to make all of their ghee based products. You can feel great about supporting US dairy farms as well as knowing that no animals are mistreated and know that you are buying a mindfully sourced product. And don’t forget one of the most important parts: It tastes delicious! Ghee made from free ranging, pasture raised cows enjoying a diet of greens tastes much sweeter!

Now that you’re a ghee expert, let us know your favorite ways to use ghee. We love to see your recipes!

At Farmtrue we’re inspired to eat, live, and act with more care.

What is ghee, and what are the uses for it?

By: Amy Jackson, Editor,

How to use ghee in cooking

By: Amy Jackson, Editor,

If you’re like most Americans, you may have never even heard the word “ghee” before, let alone know anything about the uses for ghee. You may know it as the odd, chunky-looking yellow material you can find in jars in the Indian aisle of your local supermarket, or maybe you’ve heard mentions of using ghee in your coffee or using ghee instead of butter. So what else is there to know about ghee?

As it turns out, there are a number of advantages of ghee over butter, and even if you’re not a fan of Indian cuisine, you can apply these to your own cooking and see a huge difference. You can even make ghee at home!

This is our comprehensive cooking guide on all things ghee. Read on to learn how to use ghee instead of butter, how to make ghee, and to find out about ghee vs. butter. It may just turn out that ghee is the right choice for you and your family.

What Is Ghee?

Ghee is an Indian-style clarified butter. So that may raise the question, what is clarified butter?

When unsalted butter is gently boiled, the result is twofold: first, there is the golden liquid we know as melted butter, but second, there are milk solids which drift to the bottom of the pan. The foam on the surface of the liquid and the milk solids are removed, leaving only the golden liquid, which can be refrigerated or frozen. This is clarified butter.

Usually the cooking process stops after the milk solids have separated from the melted butter, but ghee is boiled until all the moisture has evaporated and the mixture has browned. The resulting ghee butter can be refrigerated for 6 months or frozen for up to a year.

How to use ghee in cooking

Ghee vs. Butter

What is the difference between ghee and butter? First of all, the extra boiling that ghee goes through alters the taste slightly. While regular butter has a far bolder flavor, ghee boasts a browned, nutty aroma and flavor.

However, the biggest ghee advantage when compared to butter is that ghee has a higher smoke point. One of the reasons why olive oil is used for oven roasting instead of normal butter is that normal butter burns much more quickly, because it has a smoke point of 350 degrees Fahrenheit. However, ghee has a smoke point of 375 degrees Fahrenheit. This makes it a much sturdier butter, ideal for sauteeing and frying.

Additionally, another ghee advantage is that ghee is much easier to digest for lactose-sensitive individuals. Because so much of the milk solids have been skimmed out or boiled away, it is much kinder to the stomachs of people with lactose intolerances.

How to use ghee in cooking

How to use ghee in cooking

Enjoy this copycat Texas Roadhouse recipe on any type of bread you’d like. there’s no wrong way to eat this delicious buttery concoction! Homemade Texas Roadhouse Butter

How to Use Ghee

This is the important question! So you’ve picked up a big, yummy jar of ghee from the store — now what do you do with it? There are many incredible uses for ghee, but a couple of them include:

  1. Using it as your primary fat for sauteeing
  2. Spreading it on toast, bagels, and muffins
  3. Melting it over steamed vegetables
  4. Substituting it for cooking oil in any recipe
  5. Substituting it for coconut oil or palm oil in baking
  6. Drizzling it over vegetables before roasting or grilling
  7. Putting a teaspoon in your coffee for a creamy, smooth finish

How to use ghee in cooking

This Seasoned Butter Spread recipe is great for all your summer grilling and roasting needs. Spread it on corn, steaks, bread and more!

How to Make Ghee

Lastly, it’s much easier to learn how to make ghee at home that you would have ever thought! All that you need to make this creamy, rich “liquid gold” is 30 minutes and 1 pound of unsalted butter.

In a small and sturdy saucepan, melt your unsalted butter over medium-high heat. Once the butter has come to a robust boil, turn the heat down to medium-low and skim off the white foam whenever it arises (you may have to tip the pan.) Continue this process until only clear, golden liquid is left.

Voila! Put the ghee in a jar and chill it. Now you have your own homemade ghee!

How to use ghee in cooking

Looking to expand your cooking fat horizons? Super versatile and uniquely flavored ghee is a great place to start.

What is ghee?

Ghee is a clarified butter that has been simmered and strained to remove all water and milk solids. Thanks to the slow and low cooking process, the milk solids have a chance to brown, imparting a nutty, slightly caramelized flavor to the ghee. Once the milk solids are strained, the ghee is shelf stable and has a much higher smoke point than typical butter.

Where is ghee used?

Ghee is most commonly used in dishes from the Indian subcontinent and the Middle East, and has been utilized in Ayurvedic practices for thousands of years. Thanks to the clarification process, it’s virtually lactose and casein-free, making it a popular choice in recent years among those following the paleo diet.

How do I use ghee?

Thanks to its high smoke point, ghee is incredibly versatile. (Think vegetable oil, but with way better flavor.) You can use it to sauté, roast, and even fry! Try swapping it in for olive oil while roasting vegetables, or use it to cook your morning omelet. Bloom your spices in it. And if you don’t feel like improvising, try it out in June’s aromatic Curry Rice.

How to use ghee in cooking

How do I store ghee?

Keep ghee sealed in an airtight container in a cool, dark part of your pantry. Once opened, it will keep at least 3 months, and even longer in a particularly cool spot. (You can also store your ghee in the fridge to maintain freshness.) Always use a clean utensil when scooping ghee from your container to avoid contamination. To store ghee for long periods of time, throw it in the freezer! It’ll keep more than a year there — just make sure to thaw it completely before using.

Can I make ghee at home?

You can! Making ghee at home is a fairly simple process: melt butter, skim the milk solids that float to the top, and continue to simmer until any remaining milk solids on the bottom of the pan darken and begin to smell nutty. After one more strain, you’ve got ghee!

How to use ghee in cooking

Ghee. You may have heard people ostentatiously discussing its merits in your local Whole Foods store, or perhaps seen it scrawled across the pages of various alternative health or paleo-style blogs. Until now, you’ve brushed it aside as just another fad, but it just keeps coming back into your life again and again… perhaps it’s time to find out what the heck it actually is?

Simply put, ghee is clarified butter. The origins of ghee can be traced back to Indian cuisine, where it is used to add a rich, unique flavor to curries and fry-ups. Ghee is made by slowly simmering then straining butter, a process which removes the milk proteins, sugars and water. The result is a cooking oil substitute which has an amazingly sweet, slightly smoky flavor and which lasts a whole lot longer than regular butter. While ghee may have been born in India, it’s quickly taking the Western world by storm.

Now that you know what ghee is, you’re probably wondering what all the fuss is about (aside from it’s delicious flavor, of course). Keep reading to find out all the wonderful cooking and health benefits it provides, along with a number of ways to use it.

Smoke point

If you’ve read our comprehensive guide to cooking oils , you’re probably well-versed with the importance of knowing a cooking oil’s smoke point. The smoke point of an oil or fat is the temperature at which it begins to produce smoke when heat is applied. When this temperature is reached, the fat or oil begins to break down and form a nasty compound called acrolein. Acrolein is found in cigarette smoke and a range of other unsavory things, and can significantly increase your risk of developing cancer . For this reason, you really want to avoid pushing an oil past its smoke point.

While butter has one of the lowest smoke points out of all the cooking oils/fats, ghee has the second highest smoke point, clocking in at an impressive 480 degrees Fahrenheit. This means you can use ghee for a wide range of cooking applications, including high-heat cooking such as frying and grilling, without having to worry too much about breathing in any carcinogenic compounds. This makes it one of the best cooking oils available.

Ghee is also a saturated fat , which makes it really stable and unlikely to break down under heat. It is also relatively resistant to oxidation, the process by which an oil becomes rancid .

Lactose and casein intolerance

How to use ghee in cooking

Because the process of clarifying the butter removes the sugars and milk proteins from the butter, ghee is a much safer dairy alternative for those who are intolerant to casein or lactose. Considering the symptoms of either of these allergies can result in anything from swelling, hives, congestion, bloating, nausea, vomiting, and cramps, this is definitely a big thumbs-up for ghee!

Fat-soluble vitamins

Butter is a personal favorite of mine for cooking, not only because it makes anything it touches taste amazing, but also because it’s one of the most nutrient-dense foods on the planet. While butter is usually safe for most people, it isn’t always, meaning those who have the above-mentioned intolerances would typically steer clear of it. This means they’re missing out on all those nutrients, however.

The beauty of ghee is that it contains all of the nutrient power of butter, but without the risk of an adverse reaction to other dairy products. Like butter, ghee contains large amounts of fat-soluble vitamins, including vitamins A, D and E. Vitamin A plays an important role in maintaining good vision, healthy bones, supple skin and strong immunity. Vitamin D is essential for bone health and neurological function, and vitamin E helps to repair damaged skin, balance hormones and balance cholesterol.

In addition to this vitamin trifecta of awesomeness is vitamin K2. Despite its importance, many people are lacking in this vitamin, setting them up for a greater risk of gastrointestinal bleeding, heavy menstrual bleeding, blood in the urine and easier bruising. Along with dark leafy greens, ghee is one of the best sources for this essential nutrient. Making ghee a regular part of your diet, therefore, is a positive move for your health.

Conjugated linoleic acid (CLA)

How to use ghee in cooking

Better known as CLA, ghee which is sourced from grass-fed cows has an impressive concentration of this acid. CLA has a wide range of health benefits, including the reduction of tumors and cancers of the breast, colon, lung, skin and stomach, alleviation of asthma, reduction in blood pressure, lowering cholesterol and osteoporosis prevention. Studies also suggest that an increase in CLA is associated with lowered risk of cardiovascular disease.

Grass-fed ghee contains more than three times the amount of CLA than grain-fed ghee, so it’s important to know your sources.

Ghee contains significant amounts of butyrate, a short-chain fatty acid which acts as a detoxifier, improves insulin sensitivity , reduces the symptoms of IBS, supports a healthy colon and even fights against Crohn’s disease. Not only that, it is thought that the butyric acid in ghee can improve digestion by stimulating conversion of fiber and helping to break down fats and toxins.

How to use ghee

Ghee is an amazingly versatile cooking oil, and can be used for sautéing, roasting, stir-frying, grilling or any method which requires high-heat cooking. That doesn’t mean you should only use it for high-heat applications, however. I find it makes an excellent addition to soups and stews, makes an amazingly flavorful medium to fry my pastured eggs in at breakfast, and can even be used in certain baking recipes. Just keep in mind that it becomes solid below room temperature, so if you’re planning on using it all up within a few weeks, it’s easier to store it in a warmish spot outside of the refrigerator.

Ghee butter is considered a delicacy in certain parts of the world. A leftover byproduct of making ghee is milk solids. Which can be used to flavor many other foods.

I came up with 14 ideas on what to use the milk solids with. First here is a quick explanation of what these leftovers actually are.

Ghee is a butter that has been clarified. Clarified butter is when the fats and milk solids (lactose) is separated. This is done by melting the butter and then separating the two.

What’s leftover is pure liquefied butter fats and little lactose. Doing this creates a butter that is shelf stable and lasts a long time.

The greatest benefit and reason to make ghee, is that ghee butter has a higher smoke point than regular butter. Meaning it doesn’t burn as quickly.

These milk solids are also known as ghee residue or ghee leftover. They consist of lactose and whey proteins. Be prepared to use the residue fairly quickly, as it doesn’t keep for long.

Milk solids can be placed in a jar for storage. Then keep the jar in a refrigerator to help it last longer.

Most of the time it is best to use the milk solids right away.

How To Use Milk Solids From Ghee

A lot of different foods can be topped or cooked with the milk solids. Many of the recipes are authentic Indian recipes, as ghee is much more popular there.

Ghee has been a staple food in India for hundreds of years. Due to its shelf life and stability.

Ghee is very easy to make at home, since it only involves heating and melting butter. Then separating off the milk solids that remain. These solids usually are browned in the heating process.

You do not want to over heat the butter and let the milk solids start to burn. As it will ruin the flavor of the butter.

Here is the list of 14 things to do with milk solids from ghee:

1. Make Laddu (Indian Sweet Balls)

Laddu also spelled laddoo is a Indian dish that is like a dessert. This sweet treat is easy to make and a great way to use milk solids. All you need to add is sugar and rice flour along with milk solids.

You can replace sugar with Jaggery powder. Jaggery is a natural sweetener used traditionally in India. In English jaggery is known as palm sugar.

2. Spread On Toast/Breads

Ghee residue is ready to be eaten with most breads. You can simply spread it onto any toast. Eat it on sourdoughs or naan flat breads.

3. Make bread Dough

Not only can you eat it on already baked breads. You can use ghee residue as apart of a dough mix. Any type of bread with work and it should give it a nutty flavor, also can soften the overall bread.

Here is two popular types of Indian breads that can be made with ghee residue. Both are considered flat breads.

  • Roti
  • Paratha

These breads if already made can be eaten with the milk solids. Traditionally the breads are coated with sugar and the ghee residue (milk solids) and eaten straight.

4. Make Milk Cake

You can use the milk residue to make a authentic Indian dessert. Named milk cake or also known as Kalakand.

This is a very simple recipe for a cake like dessert. You end up with a cake like food that is usually cut into squares.

The ingredients needed are milk, milk powder and cardamom powder (spice). Optional ingredients include chopped almonds, pistachios, cashews.

The cardamom powder is also optional but can be used for additional flavor.

Even though it is called milk cake, there is no baking involved. You simply refrigerate the ingredients. Here is the easiest way to make traditional milk cake.

Milk Cake Instructions:

  1. Take the milk solids (leftover ghee residue)
  2. Combine in a mixing bowl with sugar, milk powder and any additional spices.
  3. Add mixture onto a greased cooking sheet (use the ghee to grease the pan).
  4. Flatten the mix in the cooking sheet with a spatula.
  5. Place in refrigerator for up to 30 minutes.
  6. Remove from fridge and cut into squares.
  7. Garnish with dried fruits (almonds, pistachios, cashews).

5. Bake with Cookies

You can add in the milk solids with your next batch of cookies. Simply mix in with the butter you are using for the cookies. Adds a nutty and sweet flavor.

6. Sprinkle On Popcorn

Ghee butter alone can be added onto popcorn like regular butter. You can also use the milk solids (ghee residue) for popcorn.

Just sprinkle it on top of a bowl of popcorn for a added nutty flavor.

7. Sprinkle On Ice Cream

As well with popcorn the next time you have a bowl of ice cream. Sprinkle the milk solids on top. Will go along with other toppings, such as nuts or berries.

8. Stir Into Coffee

Ghee residue can be added into a cup a coffee. Best if you have one ready after you have made your ghee.

Just stir in the solids with your next cup of coffee and add a nutty flavor.

Ghee butter can be used a creamer in coffees as well.

9. Eat With Sugar

Simply add in some sugar and you can eat it with a spoon. Best if you have plenty of residue leftover. Powdered or granulated sugar will work.

10. Use With Vegetables

Steamed or grilled vegetables are prime for adding in some of those milk solids. Ghee residue should be dusted on top or added into a oil over top of vegetables.

Also mashed potatoes can be used as well, just toss a bit of the milk solids on top of the potatoes after cooking.

11. Use with Rice

The milk solids are like a brown butter, so you can put them into rice as well. Add in some salt and make sure the solids have been browned properly.

They should be done after making the ghee once the solids are light brown in color.

12. Add To A Salad

You can spread the solids on top of a salad for added flavor.

13. Use With Sauce

If you are making a homemade sauce or marinade. You can add these solids into the mix.

14. Season Meats

Grilled chicken or steak can be topped with the milk solids after cooking.

Why Are These Milk Solids Saved?

The reason these milk solids are delicious is because they are caramelized. The hard part is to tell how much milk solids you will get from making a batch of ghee.

The amount of ghee residue leftover varies from butter to butter. Restaurants making lots of ghee will have a greater amount leftover. They find unique ways to use these on different foods.

When making it at home you may not end up with very much. Still most of the recipes can be made with less than a cup of milk solid residue.

Hope you enjoyed this list of things to do with ghee residue. If you have any other ideas feel free to leave them in the comments below.

How to use ghee in cooking

The world is talking about using ghee instead of butter because ghee is a healthier choice. But how do you incorporate ghee in your baking? The delicious fluffy cakes and those divine tasting casseroles need their share of fat to taste the way they do. Can you even imagine replacing the butter with ghee in these dishes? It is not as difficult as it sounds. Barring a few recipes, ghee is an excellent substitute for butter in baking. 100% pure organic grass fed desi cow ghee is a healthier choice and is suitable for most lactose intolerant people as well. What’s more? Desi ghee is compliant with Keto and Whole30 which makes it the perfect fat for your baking adventures.

Can I substitute Ghee for Butter in baking?

Yes, you can. In fact, ghee is a much better option than butter due to the healthy vitamins and fats it contains. For baking purposes like greasing the cake tin or mixing in the batter, ghee will be an excellent replacement. If you are looking at using ghee in baking lasagnas or any type of savory casseroles, ghee is a perfect and a healthier replacement to butter.

Although, ghee has a much nuttier flavour than butter. This would mean that in some of the baking techniques, ghee might not really work. Especially, where the nutty strong taste and aroma is not required like in frosting. Also, if you need the fat to hold together, ghee might not be a good option like in making the dough for croissants. Ghee has a very low melting point as against its high smoking point. Hence, it can melt easily.

Can we use ghee in place of butter for a cake?

You can use the ghee in the cake batter instead of butter and also for greasing the baking tin. When you make the batter of the cake, simply replace the butter with ghee in the same quantity. Pure ghee has a low melting point which makes it very easy to blend in with the other ingredients in a cake like eggs, flour and sugar. (If you are looking at hard butter for a recipe, ghee is not advisable). You can even use the ghee exactly like butter to grease the baking tray or tin. Even if the quantity of ghee required to grease the pan is very less, it is always a better choice. You see, ghee is considered a better option due to the health benefits of consuming ghee.

Can you use ghee in all baking recipes?

In most recipes, yes. You can easily replace butter with ghee by simply substituting the later in equal proportions. Honestly, ghee is a much better option when it comes to frying or sauteing anything. Also, ghee is unsalted and hence is perfectly suitable for sweet dishes. The nutty flavour and aroma makes any savoury dish taste divine. It is recommended to replace butter with ghee in warm and hot dishes. Firstly, ghee adds that extra flavour if used as an add-on, and it is extremely beneficial if used for cooking due to its high melting point.

How to substitute ghee for butter in baking?

Just replace the butter with ghee in the same quantity in your dishes. If you are using the ghee for baking a cake, simply replace the butter with ghee in the batter and for greasing the tin. If you are using it to make a casserole or any savoury dish like pasta or a quiche, again just replace the butter with ghee in the cooking process.

Where can I buy pure Ghee?

To buy 100% pure Ghee made using the traditional Vedic process, click here

What is pure Ghee Price?

Pure Ghee starts at Rs. 549/- Click here to check the prices for all our products.

What it is: Regular butter contains milk fat, milk solids, and water. Ghee is just the milk fat (clarified butter), with the water and milk solids removed. Clarified butter is made in the French tradition, too, but the crucial difference is that ghee is simmered for a while, to brown the milk solids before they are strained out, which leaves behind a wonderful toasty caramelized flavor. French clarified butter doesn’t get a prolonged simmer so it tastes more neutral.

To make it: In her seminal book, Classic Indian Cooking, Julie Sahni makes ghee like this: First, melt about a pound of butter over low heat. Once the butter is melted, increase the heat to medium. The butter will foam as the moisture evaporates. You don’t need to stir at this point. The foam will subside after about 10 minutes, when all the water has evaporated. Soon after, a second foam will form on top of the ghee: Now it’s almost done and should be watched closely. You’ll see the milk solids have separated from the golden fat, and many of them have sunk to the bottom—watch the milk solids carefully, and stir to make sure they don’t burn. The ghee is done when the milk solids are a nice golden brown and smell toasted. Let the ghee cool slightly before straining it through cheesecloth to remove the milk solids. The resulting ghee can be kept in an airtight container for one month or in the fridge for four months.

How to use ghee in cooking

Eating healthy should still be delicious.

Where it comes from: Ghee is very important in Indian cuisine. It is used not only in cooking, but also in Hindu rituals and Ayurvedic medicine. In his book, On Food and Cooking, Harold McGee says that ghee was probably born of necessity: Butter spoils quickly in the heat, while ghee keeps for a long time and is shelf-stable.

How to use it: Because ghee is pure fat, it has a much higher smoke point than butter (milk solids burn at a relatively low temperature). That means you can use it for high-heat sautéing or frying, much as you would canola or peanut oil. You can certainly use it in any Indian recipe, but its nutty flavor works well in many contexts. It makes simple sautéed vegetables incredibly delicious.

Table of Contents

Ghee Is Incredibly Versatile. Along with its buttery taste, ghee has a distinct roasted, nutty, fragrance. It’s an easy, tasty swap for butter or olive oil in the sauté pan; try ghee for frying eggs and bread, tart rye crepes, or zucchini fritters.

Is ghee better than cooking oil?

Objectively, yes, ghee is healthy. Since ghee is primarily made up of saturated fat, it’s more stable and less easily oxidized during cooking, making it a superior choice to almost all vegetable oils. (If you’re worried about saturated fat’s supposed link to heart disease, head here for more on the diet-heart myth.)Mar 31, 2021.

Can I use ghee for cooking?

Ghee also has a much higher smoke point than regular butter — 485 degrees Fahrenheit — which makes it ideal for high-heat cooking methods like sautéing, stir-frying, and deep-frying. Additionally, ghee is shelf-stable and can be safely stored at room temperature for a long period of time.

What are the disadvantages of ghee?

The main disadvantage of ghee is consuming unnecessary amount of ghee so it rapidly increase the weight of the body which creates several diseases. It increases the cholesterol due to the obesity. Ghee is also harmful for pregnant ladies due to increases in the weight.

Is it healthier to cook with ghee?

There’s not much hard evidence to suggest that ghee is healthier than other forms of butter. Coleman says that ghee, which does not include milk solids, may be easier to digest for adults who are lactose intolerant. Ghee also has a higher smoke point than plain butter, which may make it healthier for cooking, she says.

Does ghee taste like butter?

How does it taste? Ghee tends to be one of those hyperbole-inducing foods, like macarons and gelato, that people describe quite dramatically as being “heavenly” or the “best thing ever.” In actuality, ghee tastes like a cleaner, richer, more decadent version of butter itself – more buttery butter, if you will.

Is ghee good for frying?

Animal fats, such as lard, tallow, ghee, and fat drippings, can be excellent choices for deep frying. Benefits include: the flavor and crispness they add to food. their ability to resist damage when fried.

When should you use ghee?

Thanks to its high smoke point, ghee is incredibly versatile. (Think vegetable oil, but with way better flavor.) You can use it to sauté, roast, and even fry! Try swapping it in for olive oil while roasting vegetables, or use it to cook your morning omelet.

Does ghee increase belly fat?

When you have reached your desired weight and wish to maintain it, the ghee intake can increase up to 2 teaspoons, but not more than that, as an excess of it can cause weight gain. As ghee is loaded with omega 3 fats (DHA) and omega 6 (CLA), it can aid your body during weight loss.

Can I eat ghee on toast?

Ghee is one of our favorite toast toppings. Soft and spreadable at room temperature, there’s nothing easier than slathering a dollop of rich-tasting ghee on toast. Ghee is not only delicious, it’s good for you too. Lactose and casein are removed from ghee in the clarification process.

Can I cook eggs with ghee?

Use ghee in place of butter when frying your eggs. Once the whites have cooked through but the yolk is still raw and very yellow, add a splash of balsamic and place a lid over the pan momentarily (this will cause the white over the yolk to cook through). Remove from pan and serve over toast slathered with ghee.

Is ghee better than olive oil?

Olive oil, compared to ghee, contains a much lower amount of saturated fat. The latter, when consumed more than needed, will lead to an increase in cholesterol levels. Olive oil is higher in monounsaturated fats, which are healthy for you. Both olive oil and ghee are high in calories.

Is it better to cook with ghee or butter?

Ghee has a higher smoke point when compared to butter, so it doesn’t burn as quickly. This is perfect for sautéing or frying foods. Because ghee separates milk from fat, this butter substitute is lactose-free, making it better than butter if you have allergies or sensitivities to dairy products.

Is ghee good for cooking vegetables?

The flavor of ghee is very buttery and delicious, and is perfect for baking when you need to replace butter. Ghee also has a very high smoke point which makes it appropriate for high temperature cooking, like the roasted veggie recipe I’m sharing below. One of my favorite ways to use ghee is for roasting vegetables.

Can you use ghee in coffee?

Start with a cup of coffee made to your liking. Add one or two teaspoons of ghee, depending on the amount of coffee you want to drink and how buttery you want it. Add coconut oil if desired (MCT coconut oil is preferred by many), one teaspoon up to one tablespoon, depending on the taste you want.

Can I use ghee instead of canola oil?

Substitute one cup of ghee for one cup of vegetable oil. Ghee is clarified butter, which means the milk solids and water have been removed. It is also perfect for people who are lactose intolerant, and it is full of omega-3 and omega-6 fatty acids and vitamins A, D, E, and K.

How do you eat ghee?

How to drink ghee in the morning? Take a spoonful of GHEE. Gently warm the spoon which has the GHEE, so the ghee becomes liquid. Drink the spoonful of ghee. After drinking ghee on an empty stomach, one should wait 30 minutes before eating or drinking anything.

Ayurveda is inextricably linked to desi ghee, or clarified butter. Every household in India is well-versed in the miraculous benefits of ghee. Ghee is inextricably linked to Indian culture and heritage. It is considered sacred or holy and is used in numerous rituals. Desi ghee is prepared from cow’s milk and is seen to be a symbol of happiness. It is beneficial to our health because it not only fights diseases but also boosts our metabolism.

You will be surprised to know that ghee can not only be used as a cooking ingredient but also has multiple other benefits as well. You can use ghee in a variety of other ways.

Skin Smoothening

How to use ghee in cooking

The healthy compounds in ghee can help enhance skin suppleness when consumed or applied to the skin. You can use ghee by having it regularly in your diet or applying it to your skin. It helps strengthen and boost collagen and retain suppleness because it penetrates to the tissue level.

To Treat Dry Lips

How to use ghee in cooking

Making a simple homemade lip balm with ghee is the best method to utilise it for cracked lips. Simply heat 5 teaspoons of ghee and add 1 teaspoon of honey. Stir well to blend the two ingredients well. After gently cleaning your lips with a sugar and honey mixture, pour this liquid into a container and apply it.

A lot of people suffer from chapped and dry lips. It could be due to a shortage of water or weather conditions. Using desi ghee to moisturise your lips is an age-old Ayurvedic technique.

For Dehydrated Skin

Desi ghee is quite moist. It has magical powers that aid in the treatment of a variety of skin problems. Ghee is used to cure skin flaking, dullness, and dehydration. It not only gives you a youthful glow, but also protects your skin from bacteria. Ghee contains antimicrobial qualities that help prevent pimples on the face.

For Moisturising Of Hair

How to use ghee in cooking

Ghee applied topically to the hair and scalp may soften the hair. Ghee contains active antioxidant components because it is derived from butter. Toxins that make your hair feel thick and frizzy can be combated with these substances. Vitamins like vitamin E and vitamin A, which are believed to condition hair, are abundant in ghee.

Don’t Miss:Read About Expert Approved Skincare Tips For Women Crossing Their 30s

To Brighten Dull Eyes

Dry and damaged skin is one of the most common causes of dark circles. Ghee’s moisturising and nourishing characteristics aid in the restoration and protection of the sensitive skin around your eyes. This is crucial if you want to lighten up your eye region and get rid of dark circles rapidly.

Apply a very small amount of ghee to your eyelids and under eye area and leave it on overnight, according to BB expert advice. In just a few days, wash it with cold water and you’ll have better-looking skin.

Don’t Miss:5 Underarm Mistakes You Need To Stop Making Right Now!

Improves Hair Texture

Ghee can be used straight to the hair and scalp to improve the texture, giving the hair a smoother, more lustrous appearance. Simply melt a teaspoon of ghee in the microwave. Dip your fingers in it and rub your scalp and hair lightly. Allow it to sit for a few hours before shampooing.

This can also be used as a deep conditioning treatment for hair overnight. To avoid the oily mess, let the ghee in your hair overnight and cover it with a shower cap.

If you wish to share any interesting skin care tips with us, then do let us know by commenting on our Facebook and Instagram page.

How to use ghee in cooking

Ghee is a type of clarified butter with a strong aromatic flavor capable of uplifting any dish ranging from sweet to savory. Read on to learn more about ghee, and why it’s reffered to as “liquid gold”.

What is ghee?

Ghee is a caramelized butter that offers a fat-rich flavor similar to French butter. It’s leveraged in a multitude of dishes in Indian cuisine for richness and creaminess.

The origin of ghee dates back to 1500 BC when Indians first prepared it to save butter from spoiling due to hot weather conditions. Resultantly, ghee gained popularity in the Indian subcontinent owing to its longer shelf-life than butter. It was called “liquid gold” due to its vivid, caramelized yellowish-gold appearance.

Ghee is preferred for cooking and frying due to its high stability at elevated temperatures. Ghee’s smoke point is 475°F, which is twice as much as butter. As previously mentioned, ghee is advantageous due to its long shelf life. Ghee lasts up to 11 months in the refrigerator. Part of this longevity is because ghee doesn’t contain any water or milk solids. For this same reason, ghee can be consumed in moderation by lactose-intolerant individuals.

How ghee is made?

Ghee is prepared from simmering fresh butter until its water content evaporates and the milk solids settled out. Once the milk solids turn brown, the flame is turned off and the butter liquid is separated into jars. The liquid can now be called “ghee” or “desi ghee” in the Indian native language.

What does ghee taste like?

The flavor of ghee can be best described as a slightly nutty, roasted, and richer than butter. Ghee is semi-solid and granular in texture compared to the fine creaminess of butter. The flavor of the finished ghee greatly depends on the type of milk used in the preparation of ghee. For instance, grass-fed cow milk produces a rich, and premium ghee in comparison to that of the buffalo’s.

How to use Ghee

How to use ghee in cooking

Ghee is traditionally used in Indian curries, rice dishes (biryani, pilafs), desserts, and confectionaries. In many parts of South Asia, ghee is used to top chapatis, lentil curries, and sweet desserts.

However, ghee can be used as a richer alternative to butter in any recipe. Take your cakes, cookies, and muffins to the next level with a strong, buttery, and sweet aromatic punch of ghee.

To give a more melt-in-the-mouth touch to the classic Béarnaise and Hollandaise sauce, use desi ghee instead of butter. If you’re still wondering about how to cook with ghee? Then go ahead and try out our chicken tikka masala recipe for a rich savory, and spicy kick.

Feature Image: By Phadke09 – Own work (CC BY-SA 4.0)

How to use ghee in cooking

But that’s just skimming the surface of what this Ayurvedic staple can do. Raquel Tavares Gunsagar, the cofounder of the popular Fourth & Heart brand, has found plenty of inspiring, creative ways to unleash the healing power of ghee that go beyond cooking with it. Here are some of her favorites.

Scroll down to learn how you can make the most of ghee outside of your kitchen.

Have some with your morning vitamins

Whether you use it in your breakfast cooking or just knock back a spoonful, ghee is a carrier for fundamental fat-soluble vitamins like A, D, E, and K. (The body can absorb these vitamins only in conjunction with superior-quality saturated fat.) Ghee has a high short-chain fatty acid profile, making it one of the more quickly digested fatty acids. The body absorbs it easily and converts it speedily to energy while metabolizing other nutrients you consume.

Cure minor burns and scrapes

Detailed research in India based on Ayuvedic practices found that a combination of honey and ghee, used with a gauze dressing, effectively addressed certain types of wounds (notably, those of ulcers and hysterectomies). Ghee is free of water and, in Ayurvedic medicine, noted to have healing properties; the pH of honey is lightly acidic and osmotic. Ghee helps the honey maintain its bacteriostatic, anti-microbial, healing, and pain-relieving benefits and acts as a carrier for them.

Photo: Fourth & Heart

Use it as a hair mask or body oil

Ghee’s rich fatty-acid profile allows for quick absorption into the skin and hair follicles and it keeps your skin radiant for longer than your everyday body lotion. For a hair mask, add ghee to a leave-in conditioner, let it sit for an hour, and then shampoo and condition as usual. If you want to change the fragrance, simply add a drop of essential oil to a teaspoon of ghee and rub between your hands.

It’s surprisingly easy to make your own ghee, an Indian version of clarified butter.Ghee is closely compared to clarified butter due to a nearly identical cooking process. However, there are two key factors that distinguish ghee from clarified butter. Ghee has a nutty, toasted flavor that is the result of milk solids that brown as the butter melts. A true ghee recipe that follows ancient traditions also has a fermentation process that adds starter cultures to pure cream before churning for tangy notes and gut-cleansing benefits.

In recent years, ghee has become a more mainstream ingredient, particularly as a staple in the ketogenic and paleo diets. In grocery stores, ghee typically ranges from $6 to $12, which makes DIY ghee a more affordable option. Below, we break down exactly how to make ghee at home.

How to Make Ghee from Butter

Butter is composed of three main elements— butterfat, milk solids, and water. Both ghee and clarified butter are pure butterfat, which is made by slowly melting unsalted butter and removing the milk solids and water. Ghee is cooked slightly longer than clarified butter in order to brown the milk solids and add a nutty, caramel flavor.

To make ghee at home, melt at least one stick of butter in a small saucepan over low heat (you can easily melt several sticks for a larger batch of ghee). Within five to ten minutes, the milk solids will begin to separate from the melted butterfat and the water will evaporate. Turn up the heat to medium and continue to brown the sunken milk solids while allowing the remaining water content to evaporate. As the butter simmers, a layer of milk solids will form a white foam on top— this should be skimmed off. Continue to cook for another five to ten minutes until the milk solids have completely browned and you can smell notes of toffee.

Slowly strain the butter through a cheesecloth or sieve into the container of your choice, being careful not to get any milk solids mixed in. This product is pure butterfat, which is often referred to as “liquid gold” (aka ghee). Discard the last few tablespoons of butterfat and milk solids that remain in the pan.

By removing the milk solids, you also increase the smoke point of ghee—regular butter has a smoke point of 250°F; ghee has a smoke point of at least 400°F, which makes it an ideal, flavorful replacement for vegetable oil. Try your homemade ghee as a substitute for butter in our Indian Spiced Chicken or as a replacement for vegetable oil in our Shrimp Curry with Coconut Milk.

How Long Does Homemade Ghee Last?

Ghee can last for three months at room temperature and up to one year refrigerated. If placed in the freezer in an air-tight container, it can last for years. Because the water and milk solids have been completely removed, there is little opportunity for bad bacteria to grow, which makes it safe to leave ghee at room temperature.

How Can I Store Ghee at Home?

Ghee is typically stored in an open container (we prefer mason jars and plastic quart containers) in the refrigerator. You can also store ghee in a closed, airtight container at room temperature in a dark, cool spot.

Is Ghee Healthier Than Butter?

Ayuverda, an Indian holistic healing system, believes ghee to be healthier than regular butter because of the fermentation process. The cultures in the butter, similar to probiotics, are said to help with internal cleansing, gut health, better bowel movements, reduce inflammation, and increased life expectancy. Because the milk solids are removed during the clarifying process, ghee is also lactose-free and therefore beneficial for individuals who are lactose-intolerant.

However, ghee does have a higher saturated fat content than butter. If ghee is consumed on a regular basis, it can lead to diet-related chronic illness, according to nutritionist Maya Feller, MS, RD, CD of Maya Feller Nutrition. However, “if a person is consuming a plant-forward diet based in whole and minimally processed foods and having ghee in moderation on a regular basis, we may not expect to see similar risks,” says Feller.

If you’ve read about the benefits of ghee and ghruta, you are likely ready to give this tasty, beneficial lipid a try. Ayurveda teaches that ghee gently stokes agni (digestive fire), balances all three doshas (especially Vata), nourishes ojas, supports the brain and nerves, and is easy to digest. In addition, ghee is versatile and has a high smoke point, making it excellent for cooking as well as spreading on toast and treats. If you are wondering how to use ghee, there are no shortage of great ideas! Let’s take a look at several ways to use ghee.

Ghee: Cook with It!

First of all, ghee has a high smoke point. PIOR Living’s Ghruta has a smoke point of 250 degrees Celsius (482 degrees Fahrenheit), which makes it ideal for high heat cooking. It is important not to heat oils past their smoke point because when cooking oils smoke, the fat molecules break down and release free radicals and other potentially harmful chemicals. Also, oil heated past its smoke point will compromise the taste of the food.

A high smoke point means you can use ghee for roasting veggies, stir frying, frying, baking, and sauteing. Basically, anywhere you would typically use cooking oil or butter, you can use ghee. If you are still wondering how to use ghee, here are a few ideas to get you started.

How to Use Ghee – Four Ideas

Saute your veggies in ghee. Whether you are cooking up broccoli, kale, bell pepper, or cauliflower, ghee makes a wonderful saute and stir fry oil. This is true if you are using Indian seasonings, Italian herbs, or East Asian flavors. Ghee has a pleasant but not overpowering taste, so it works well in many different types of dishes.

Use ghee in kitchari and porridge. One property of ghee is that it helps carry the benefits of herbs and spices deeper into the body. Also, ghee gently stimulates agni, the digestive fire. Most kitchari recipes call for ghee, and adding ghee to kitchari, oatmeal, and other porridges will improve flavor. In addition, ghee boosts the assimilation of beneficial herbs and spices, and nourishes ojas.

Spread it like butter. Ghee, sometimes referred to as clarified butter, is similar to butter. However, it typically has a slightly sweeter taste, is better for cooking, and is usually well-tolerated even by those who are allergic to lactose and dairy. Therefore, ghee makes a wonderful alternate to butter. Wondering how to use ghee if you don’t have time to cook? Spread it on toast, dates (to build ojas), rice crackers, or anywhere you would typically use butter.

Add ghee to hot beverages. You can add ghee to coffee, tea, hot cocoa, or other beverages. Adding fat to beverages nourishes the rasa (fluids of the body) and helps produce a feeling of satiety. In addition, ghee carries the beneficial constituents in various herbs and spices deeper into the body. Therefore, adding a spoonful of ghee to turmeric milk or adaptogenic hot cocoa can help those nourishing herbs and spices sink in deep. Plus, it’s a great way to stoke the fires from inside out on a cold day.

Just the Beginning

If you are curious about how to use ghee, there are truly a plethora of ways. Ghee is wonderful in more than Indian and Ayurvedic dishes. Try it out with your various cooking and baking endeavors, and let us know your favorite ways to use ghee and ghruta!

Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. Her Ayurveda practice is based in Asheville, North Carolina and she is the co-owner of Iyengar Yoga Asheville.

Ghruta Ayurvedic cooking, ghee, ghee benefits, ghruta

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How to use ghee for health?

    July 7, 2021 Posted by: admin Category:

How to use ghee in cooking

How to use ghee for health is a tricky question because you have to maintain moderation and quality.

How to use ghee for health is all about to enjoy the optimum ghee benefits. This dairy oil is extremely easy to use. You can use the dairy staple in cooking, you can use ghee as a natural medicine, as well as you can it as a healthy spread as the butter substitute.

Now the question is how to use ghee for health? Ghee is one of the safest cooking oils for its higher smoke point. You can use it for baking, sautéing, slow cooking, deep-frying, etc. Ghee stays stable against high flame. The stability of ghee prevents the formation of free radicals in the body, which ensures health safety in comparison to other common cooking oils.

This stable nature of ghee is a healthy feature that you can use in your health’s favor.However, you have learn first how to use ghee for health and wellbeing.

Ghee is loaded with a lot of saturated fats and it comes with a unique aroma that works as a taste enhancer for cooking foods and dishes of salads.

As a butter substitute, you can use ghee in your morning tea and coffee. You can use grass fed ghee on your morning toast instead of butter. It is keto friendly, which means you can use ghee in your keto and Paleo recipes or in all the butter recipes.

How to use for health: Therapeutic Use

Therapeutic use of ghee is a unique way to learn how to use ghee for health and wellbeing. For instance, you can include ghee in your bedtime routine. You may try ghee with lukewarm milk/water at night before bed. According to Ayurveda, ghee clarified butter with milk helps in enjoying sound sleep at night and also it eases the irritation of constipation in the morning.

How to use ghee for health

However, only pure quality cow ghee offers all these ghee benefits. It is important to use premium quality cow ghee in moderation along with an active lifestyle to attract the best ghee benefits in your favor. Besides you learn how to use ghee for health, you have to know the best quality of ghee you should buy.

Why Grass fed ghee is a better choice?

How to use ghee for health is a critical question where you need to understand the health benefits of the dairy oil. All ghee products are not the same in terms of nutrition.

If we follow dairy reserach result, grass fed ghee is the best quality ghee we can use for our health benefits. The ghee contains more nutrients than grain fed cow milk-made ghee and that is why proves as a healthier option to add to the diet.

Grass fed dairy cows are fed with grass and grass-made fodders. Because of grass diet, grass fed cows produce better quality milk and that makes grass fed quality dairy more nutritious than grain fed milk-made dairy. For instance, Grass fed dairy contains more Conjugated Linoleic Acid and fat soluble vitamins than grain-fed cow milk-made ghee.

About Milkio Grass fed ghee

Milkio grass fed ghee products are pure New Zealand made and these are verified non-GMO products made of grass fed NZ milk butter. These ghee products are keto and Paleo diet-friendly and they offer a higher smoking point than other cooking oils in the market.

Milkio grass fed pure New Zealand ghee products are excellently shelf-stable. you can store the product in your kitchen without freezing support up to 18 months from the date of manufacturing. The grass fed ghee products are small-batrch made, hand crafted, and manually tasted for unwavering quality assurance.

If you want to buy Milkio Grass fed ghee products, please place your order at Milkio E-Commerce.

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How to use ghee in cooking

Can butter really be good for you? No, it’s not just a foodie’s wishful thinking. A purified form of butter called ghee has been a staple of both Indian cuisine and Ayurvedic medicine since ancient times. Today, professional chefs with a mind for health and savvy consumers have discovered its rich, nutty flavor along with its many health benefits.

Ghee is sometimes referred to as clarified butter, but it actually goes a step beyond. Clarified butter is made by heating unsalted butter until the milk solids and water rise to the top, where they are skimmed off. Ghee results from cooking the butter for a longer period of time and straining out nearly all the milk solids and water, leaving pure butterfat behind.

How to use ghee in cookingWhether it’s plain or flavored with herbs and spices, ghee can be used in nearly every application that calls for butter, as an oil for stir-frying and sautéing or drizzled over vegetables and popcorn. In addition to its tasty flavor and versatility, here are some of the surprising benefits you can enjoy from cooking with ghee.

1. Ghee is all-natural.

Ghee is free of potentially unhealthy additives, preservatives and trans fats. Thanks to its pure form and low moisture content, ghee is shelf-stable and can stay fresh for up to a year without refrigeration. While it’s not an application for the general public, some families in India have aged ghee that has lasted more than 100 years.

2. Ghee reduces your exposure to cancer-causing agents.

At high temperatures, most oils break down into unstable elements known as free radicals. Excessive amounts of free radicals in the body can result in cell damage, including the development of cancer. Ghee has a smoking point of nearly 500°F, so it retains its structural integrity under the high heat used for frying and other preparation methods.

3. Ghee is a rich source of antioxidants.

Antioxidants act as “scavengers” in the body, seeking out and neutralizing free radicals to prevent cell and tissue damage that can lead to disease. Ghee contains vitamin E, one of the most powerful antioxidants found in food.

4. Ghee contains cancer-fighting CLA.

When ghee is made from butter derived from grass-fed cows, it contains stores of conjugated linoleic acid. CLA has been found to combat cancer as well as cardiovascular disease. Some studies have also suggested a link between CLA and weight loss.

5. Ghee helps moisturize dry skin and hair.

Ghee isn’t used just for cooking. It has long been used by Indian women as a topical moisturizer to relieve dry complexions. Application on the scalp also fights dryness and encourages the growth of thick, lustrous hair.

6. Ghee has anti-inflammatory properties.

Ayurvedic medicine has regularly used ghee to treat burns and swelling. It contains large quantities of butyrate, a fatty acid that has been linked to an immune system response that soothes inflammation. The substance also has anti-viral properties and contributes to a healthy digestive system by helping heal and repair the stomach lining. This can be particularly valuable for individuals with intestinal disorders like Crohn’s disease.

7. Ghee contains heart-healthy fats.

While ghee has a high concentration of fat, it’s high in monounsaturated Omega-3s. These are the same fatty acids found in foods like salmon that have been discovered to promote a healthy heart and cardiovascular system. A study conducted on men in a rural area of India found that those who consumed larger quantities of ghee had a lower incidence of coronary heart disease and reduced levels of serum cholesterol.

8. Ghee is a viable alternative for individuals with dairy allergies.

Since ghee is formed by removing milk solids, it contains only trace amounts of milk sugars (lactose) and proteins (casein), making it suitable for most people with dairy allergies. Ghee also fits into the popular Paleo diet, which is based on the types of foods eaten by early humans and excludes dairy products.

9. Ghee is a nutritional powerhouse.

Ghee contains plentiful amounts of fat-soluble vitamins A, D, E and K. These nutrients are essential to a wide range of body functions from the brain to the immune system. In addition, ghee aids in the body’s absorption of fat-soluble vitamins and minerals from other foods.

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Well, in addition to the elegant taste, cooking with ghee has honored significance over butter. By eliminating those milk solids in advance, you dramatically enhance the smoke point. That’s the temperature at which something fits to cook.

Even pricey, nutrient-packed extra virgin olive oils become useless when they are heated for frying at high flame. Generally, for cooking food we need the oils that possess the highest smoke point.

Butter, for its part, but they have a low smoke point of just around 300 degrees, restricting its usage. But desi cow ghee has a smoke point of 485 degrees, making it the safest cooking support for making any recipe.

Even though it’s been utilized for hundreds of years among the many constitutions of the world also, in India called desi ghee, it has incredible cooking benefits and properties.

Do we use ghee for cooking at high temperatures?

Ghee has a high smoke point as compared to other cooking mediums. The smoke point is the temperature at which heated oil produces smoke, and it varies for each cooking fat. The high smoke point makes ghee ideal for safe cooking.

Ghee’s smoke point is high enough than any other refined oils that it can be sustained to well over 485 degrees Fahrenheit except smoking, which shows that it is burning and limiting toxic compounds.

Why should you prefer desi ghee in cooking?

1. Ghee has a magnificent nutty flavor

Fat offers things flavor.” – Julia Child

Ghee is good fat and it adds flavors to the recipes along with incredible taste. The addition of ghee in cooking recipes spreads a nice aroma in the entire atmosphere. So while cooking or adding organic, chemical-free flavor to food we prefer desi cow ghee as a nutritional choice.

How to add ghee in cooking?

  • Make it your basic cooking oil for sautéing.
  • Replace it with butter for smearing on baked foods.
  • Add it as a topping on foods.
  • Prefer it in place of coconut oil or palm oil for frying various items.
  • For roasting vegetables, you can melt a tablespoon of desi cow ghee for the healthy keto diet.

2. Ghee is Lactose-Free

The digestion capacity for lactose – a sugar present in milk – varies based on the nutrition of the dairy product, your digestive health, and even your ethnicity. Ghee made by the traditional method knew how to stimulate the digestibility of dairy. Raw cow milk, for example, includes enzymes that break down lactose. Ghee made from cow milk is safe for dairy intolerant people. And the process of making ghee by the traditional method breaks down the lactose.

3. Ghee is Casein Free

Casein, the protein part of milk, is blamed for milk allergies technically, an allergic issue takes place for the protein in a food. When gut flora understands us the casein intake can actually produce an adverse impact on the brain health because it is not being correctly digested.

In the process of making desi cow ghee, the milk solids include the lactose and casein float to the surface, where they have been taken out. Pure Suresh Foods provides lab-tested ghee, free of trace residuals of lactose and casein (here it is). Culturing – a fermentation reaction– has traces of these parts.

4. Ghee is the safest fat for cooking

Fatty acid molecules, the double bonds between the carbon chain, the more unstable nature. This means that the bonds are more prone to break when in contact with heat or pressure, and the fatty acid combines and enhances toxicity to our cells.

Polyunsaturated oils (think plant oils, like sunflower oil and safflower oil) involve many double bonds and are weak instability for cooking. Ghee, however, is a basic saturated fat and is supremely heat-stable for both sautéing and baking.

How to use ghee in cooking

5. Ghee offers bioavailable vitamin A

The dairy products of ruminants as cow grazing on grass offers an ample source of fat-soluble vitamins involving vitamin A. These vitamins are present basically in the fat part, so the range of vitamins in ghee is more than in milk.

vitamin A plays a vital role in supporting hormone balance, liver health, fertility, and stamina. Contrary to popular trust, vitamin A cannot be obtained from plant sources. We should consume vitamin A foods to meet our needs.

It is trivial and made further risky for health scenarios such as thyroid imbalance issues. Vitamin A in ghee is useful for the body, and also includes the fatty acid cofactors needed for absorption.

6. Ghee provides a longer shelf life.

Most dairy alternatives and fat sources go through the procedure of rancidity that hinders their shelf-life. But ghee can be available or stored at room temperature for a longer time, compared to others. Ghee is one fat source that can be healthy for frying on high heat. Also, you can store it for a long duration of one year.

When oils are used in cooking at a very high flame they break down and form free radicals that are hazardous to the body. But ghee possesses a high smoke point, doesn’t shatter easily, which also makes ghee one of the safest and most healthy fats.

7. Ghee is a digestive stimulant

Unlike other fat sources, which are known to lead to indigestion, ghee is an essential component in managing digestion theories. The short-chain fatty acids present in ghee regulate the digestion tract and help in balancing gut health.

Indian cuisine is a concoction of spices with insertion of desi cow ghee to the dishes, aids in better digestion and absorbs the metabolites present in these spices.

Where can I get healthy desi ghee?

Because ghee is free of lactose and casein and it’s long shelf-stable, indicating that there is no need for refrigeration. As ghee is usually stored in a glass jar for longer shelf life. You can find dozens of options online on online grocers.

If you are failing to select, you can always buy grass-fed cow ghee. Just remember to go for quality-assured, grass-fed ghee bought from Suresh foods.

How to use ghee in cooking


Ghee is nutritional for your daily routine, building and maintaining good health and stimulating the digestive system. A healthy system and strong immunity both perform a key role. To get the advantages of desi ghee for an everyday diet, consume it in moderation.

Published: Oct 8, 2020 · Modified: Mar 11, 2022 by munatycooking · This post may contain affiliate links ·

Ghee is clarified butter, but not every clarified butter you find in the market is Ghee; let me tell you why. Clarified butter is butter cooked on medium heat until the milk solids separate from the fat and take less time to cook, while to get Ghee, you have to cook the butter for a long time until the milk solids turn brown and sink at the bottom of the pan. When in a liquid form, it’s more transparent than regular clarified butter and has a golden color.

How to use ghee in cooking

Good news to those who are lactose intolerant, it has a lesser amount of lactose than what is found in butter! The video in the recipe card shows you exactly how simple it is to make it at home, plus many tips in this post to avoid making mistakes.

How to use ghee in cooking

What is the difference between Ghee and butter?

You can use it in the same dishes that have butter. Butter has a high amount of fat plus water and milk solids. Both taste amazing in cooking, but Ghee has a more intense flavor than butter; it also has a high smoking point of 250C – 482F; this means you can use it for deep fry and it will maintain it’s flavor while butter burns faster because of the presence of milk solids.

As I have mentioned earlier, it has less lactose than butter. Still, there is another good side of it over butter, you can store unopened jar at room temperature for up to 9 months after opening the jar; it is good for up to 3 months, and for a longer time of storage, refrigerate it, and it will last for 1 year.

The only downside I see in Ghee compared to butter is that it has higher calories. One tablespoon of butter has 100 calories, while one tablespoon of Ghee has 120 calories.

How to use ghee in cooking

Ingredients you need

Make it at home is much cheaper than buying it from the store. You will only need butter. It’s best to use unsalted butter since cooking the butter will eliminate the water and the milk solids will be discarded, hence, it will be salty when you use salted butter.

How to make Ghee?

Use unsalted butter, salted butter will result in salty Ghee, and it will interfere in seasoning the food you are cooking.

In a pan, add the unsalted butter and let it melt on medium to medium low heat.

Thick white bubbles will appear when the melted butter simmers. To ensure that the milk solids do not burn at the bottom of the pan, push the foams aside regularly.

The foam’s color will get paler. When the milk solids sink to the bottom of the pan, and its color turns brown, then it’s ready.

Strain it and pour it in a glass jar. When it cools, close the jar with an airtight lid. (Read the recipe card below for more detailed steps and notes).

How to use ghee in cooking

How to store it?

Use a clean and dry glass jar with an airtight lid. When you pour the Ghee in the jar, make sure to close it only when it has cooled. If you close the lid while the Ghee is hot, the steam will spoil it quickly. To maintain the freshness of the Ghee, keep it away from water and moisture.

Make sure to use a clean and dry spoon to spoon out the Ghee. The last thing you want is to contaminate it after all the hard work you have put in!

On the kitchen shelf, an unopened jar of Ghee will last up to 9 months. Once open, it is good for 3 months.

Place the Ghee in the fridge to store it for up to 12 months.

To freeze, pour it in a plastic container that’s freezer friendly and place in the freezer.

How do I know when it is gone bad?

To know if the Ghee is still good to use, check its color. If the color is white or much lighter than its original color, get rid of it. If the smell changes or it tastes sour, it’s not good to consume.

How to use ghee in cooking

How to use Ghee?

You can use Ghee the same way you use butter except in some cookie recipes. It is perfect when searing steaks; it won’t burn like butter and will maintain the same unique flavor. You can also add a tablespoon of Ghee at the end of your cooking to enhance your dish’s flavor.

Because of its high smoking point, you can also use it in deep frying, but I wouldn’t suggest that. Ghee has more fat than butter, so it’s best to use oil in deep frying, it is cheaper.

Shall I use high quality butter?

You can, but you don’t have to! Ghee tastes a little different from butter, so it will taste different from the butter no matter what brand you use. I would recommend that you use high quality butter in making cookies and cakes.

Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy cream, while that of ghee is more close to cooking oil (at least to my tongue).

Is it good to use ghee instead of butter in dessert and pastry recipes`? Doesn’t it ruin the taste to be far from the original standard?

11 Answers 11

moved here from a comment:

Ghee does have a different aroma and consistency, so, depending on the use of it in the recipe (wether it is used for frying or in the frosting for example), it will quite likely change the final result.

So in some cases substituting butter with some neutral flavored oil or margarine might be better than ghee. Which, I know, might not help if ghee is all you’ve got.

Also wanted to include what @rumtscho adds in the comment above:

in recipes where the fat ratio is important, ghee (which is 100% fat) can ruin the ratio because butter is 83% fat.

And as to standards, they can be quite relative (making something that tastes slightly different doesn’t necessarily ruin it) . if you are making the desert for an indian audience, using clarified butter might taste quite normal =)

Ghee is basically clarified butter. If a dessert recipe calls for “butter” then it’s probably not going to work. If it calls for cold butter cut in pieces. it definitely will not work. If a recipe calls for melted butter. you’ll be ok.. use a touch less and add a splash of cream. Ghee is butter with the milk solids removed.

I used ghee in an icing recipe because I ran out of butter, and the texture was all wrong. Added a little milk after reading this and boom – the texture immediately improved. Some of the fat content separated, but I just poured it off and the icing was fine. I can recommend the combination of ghee and milk as a good substitution, at least for icings.

I am not a professional baker and am still learning but I bake almost every week. In my country ghee is a main ingredient in our houses, whether its made from clarifying butter at home or just buying it.

I use ghee in all my bakes, even in making caramel sauce, brownies, cheesecakes or cookies.

Just be careful what the recipe calls for. If it is cold cubes , then freeze it and then take it out after 15 min maybe and cut it just like butter. I the recipe asks for room temperature, then use it as it is.

It works everytime for me. For the taste part, if the ghee is home made then you have nothing to worry about. If you bought it ready just make sure it has a good not overwhelming taste and smell.

How to use ghee in cooking

No, ghee cannot be used in place of butter, because ghee is clarified. This removes the water from the butter, which is a key component of butter when used in baking. The water evaporating and creating steam pockets gives a lot of foods their fluffy texture. The removal of the water would create a lot of issues in getting your desserts to come out right, even if the taste of ghee was similar to that of butter (which it is not)

I can’t believe no one thinks Ghee tastes like butter. It tastes exactly like the fresh farm butter my grandmother used to use when I was growing up. Maybe slightly nuttier but not at all like any oil I have ever tasted. I can’t say but think if the recipe calls for softened butter you could use equally I am almost sure but the rest I am not sure of. I know an earlier poster or two said that you can bake with it and I am sure you can there may need to be tweaks if it doesn’t call for softened butter but according to the earlier post you can harden it in the fridge and use it has your cold butter in recipes calling for that.

You can bake with ghee as you would with butter. Like butter, ghee gets very hard when you put it in the refrigerator. Like butter, ghee gets nice and soft when you take it out of the refrigerator. Ghee lasts long than butter because the milk product is gone. Ghee has MORE fat than butter so the person who suggested you use butter and walk more has the information all wrong. You can use ghee in a microwave (but why would you use a microwave for anything) and in the oven. I think the poster who asked if margarine was being used instead of ghee was on to something. Go with the ghee. People in India bake with it all the time and you can find a truckload of websites and blogs written by Indians who use ghee in every way of cooking.

I have baked and cooked plenty of times with ghee, and I have made dozens of biscuits. Nothing wrong with it. Biscuits have the best flavor with ghee.

I used ghee added to brown sugar to make toffee. IT DID NOT WORK. The brown sugar didn’t congeal with the ghee so I had clear butter and a glob of brown sugar boiling separately in the pan. Never saw anything like it.

The point of using ghee for many people is to avoid dairy so adding milk is not solution for them. My daughter is dairy intolerant but because the milk solids are removed from ghee she does not react to it. Here in Australia the only other butter alternatives all contain hydrogenated vegetable oils like margarine so I do not want to use that. We used ghee in some gluten free shortbread we made the other day and they were delicious! Tasted just like shortbread should! Im searching to see if it would be ok for french macarons but as there seems to be much conjecture I might just have to try it and see. One site i read said it can tend to make things a little crispier. I didn’t notice that with our shortbread. The brand we buy is just like softened butter when cool and melted butter when warm.

Ghee doesn’t work well with the oven nor microwave. I suggest you use real butter store-bought and walk some extra miles if you don’t want to gain weight.

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How to use ghee in cooking

Hello, fellow ghee lovers! As the cooler weather and holidays start to roll around, we find that we’re spending more and more time in the kitchen baking. We wanted to break down everything you need to know about baking with ghee, as well as provide a few delicious recipes that you can try out at home! Throw on a sweater, crank up that oven, grab a jar of 4th & Heart ghee, and let’s get baking! Enjoy, and happy cooking!

How do I bake with ghee?

This is the most glaring question, and the answer couldn’t be more simple: use it exactly like you would butter! Ghee is butter after all (just without the lactose and milk solids), so you should use it the same way you’d use butter in any given recipe.

Are ghee and other oils interchangeable in baking?

The short answer is yes, although it depends specifically on what you’re baking. If the recipe calls for oil instead of butter, you can certainly use melted ghee in a 1 to 1 ratio: for example, if a recipe calls for 1 cup of vegetable oil, you can substitute 1 cup of melted ghee or even 4th & Heart ghee oil. Do keep in mind, though, that our ghee does have a fairly assertive buttery flavor, so if the recipe calls for a neutral, flavorless oil, you may want to use 4th & Heart ghee oil instead.

Can I use ghee spray in my baking?

Absolutely! We highly recommend that you use 4th & Heart ghee spray for any and all baking needs. It works just like any other brand of cooking and baking spray, but it’s even better because of its high smoke point (485 degrees!) Alternatively, you can also grease any pots, pans, or baking dishes with room temperature ghee or melted ghee as well.

Does ghee taste different than butter?

Because ghee is made by cooking butter to the point of separating milk solids, it has a slightly more concentrated butter flavor, which is perfect for baked goods! For pie crusts, cookies, muffins, and just about everything else, part of their delicious charm is that hint of buttery goodness that lingers after every bite. If you’re sensitive to lactose, ghee is a perfect substitute for butter because you can achieve the same amazing flavor in any baked goods without the lactose!

Ultimately, if you have any trepidation about using ghee in your baking, why not pick up a jar of 4th & Heart ghee and try it yourself? It couldn’t be easier (or more delicious), and we’re confident that you’ll become a ghee-baking convert! Here are a few of our favorite baking recipes that feature ghee:

Classic Chocolate Chip Cookies by @ fourthandheart

Arguably the greatest dessert of all time, 4th & Heart style! We use our grass-fed ghee instead of butter for a lactose-free, extra buttery chocolate chip cookie that will rock your world! If you’re feeling like you want to add even more flavor, why not try this recipe with our Vanilla Bean ghee, or even Chocti?

Chocolate Babka by @ fourthandheart

We love a dessert that also doubles as a breakfast (or really, for any time of day), and this recipe is just that! Swirls of chocolate and delicious brioche combine for a divine baked treat that will have you coming back for seconds and thirds. You may want to double this recipe, because it disappears fast!

Healthy Banana Walnut Muffins by @ fourthandheart

Portable breakfasts are roaring back now that people are starting to commute again, and this healthy (but no less delicious) and filling breakfast fits the bill perfectly! These yummy, buttery muffins are just what you need to kickstart your day with tons of flavor and nutrients—plus, they’re kid friendly, too!

Chai Spiced Carrot Cake Loaf with Cream Cheese Frosting by @ fourthandheart

This loaf absolutely screams autumn, and we know that we’ll be making it all season long! We didn’t think that carrot cake could get any better, but we stand corrected: the addition of chai takes this classic dessert to a whole new level. This is a perfect snacking loaf for absolutely any time of day (in the morning with coffee, as an afternoon pick me up, or in the evening after dinner), and we know that you’ll be making this recipe over and over again just like us!

How to use ghee in cooking

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Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton balls.

Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.


How to use ghee in cooking1 pound unsalted butter


Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.

Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown.

1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take.

Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.

Two pounds of butter will fill a quart jar with ghee.

Table of Contents

Ghee. Ghee is a type of clarified butter with an aromatic and nutty taste. In baked goods for which a strong, buttery flavor is desirable, it can replace butter at a 1:1 ratio. Substituting ghee for butter works best with items that are baked at high temperatures and served warm, such as breads and cookies.

Should I use ghee instead of butter?

Yes, you can. In fact, ghee is a much better option than butter due to the healthy vitamins and fats it contains. If you are looking at using ghee in baking lasagnas or any type of savory casseroles, ghee is a perfect and a healthier replacement to butter. Although, ghee has a much nuttier flavour than butter.

How can I use ghee instead of butter?

Along with its buttery taste, ghee has a distinct roasted, nutty, fragrance. It’s an easy, tasty swap for butter or olive oil in the sauté pan; try ghee for frying eggs and bread, tart rye crepes, or zucchini fritters.

Is ghee better than butter in baking?

Ghee is preferable to both cooking oil and butter for high heat cooking because of that 450 degree smoke point. Ghee has a very pure butter flavor—which is strong and delicious—but doesn’t have that creamy taste that whole butter does. Butter’s creamier texture and flavor is a really nice choice for baked goods.

Can I substitute ghee for butter in cake?

Ghee. Ghee is a type of clarified butter with an aromatic and nutty taste. In baked goods for which a strong, buttery flavor is desirable, it can replace butter at a 1:1 ratio. Substituting ghee for butter works best with items that are baked at high temperatures and served warm, such as breads and cookies.

What is the disadvantage of ghee?

The main disadvantage of ghee is consuming unnecessary amount of ghee so it rapidly increase the weight of the body which creates several diseases. It increases the cholesterol due to the obesity. Ghee is also harmful for pregnant ladies due to increases in the weight.

Can I use ghee instead of butter in baking cookies?

In most cases, yes. Ghee can substitute butter with equal proportions or slight alterations in most recipes. However, the soft consistency of ghee due to its low melting point might have its drawbacks. Some baking techniques might not work with ghee.

Can you use ghee instead of butter in cookies?

Yes—but expect your baked goods to be crispier. Ghee is made by using heat to remove milk solids and most of the water from butterfat. Because it contains more fat than butter, use 25 percent less ghee than butter, and if your batter seems dry, add a little water until you get the desired consistency.

Does ghee taste LIke butter?

How does it taste? Ghee tends to be one of those hyperbole-inducing foods, like macarons and gelato, that people describe quite dramatically as being “heavenly” or the “best thing ever.” In actuality, ghee tastes like a cleaner, richer, more decadent version of butter itself – more buttery butter, if you will.

Can you substitute ghee for butter in banana bread?

Ghee is a type of clarified butter that is heated and reduced. It can last for months, unrefrigerated, though you would want to try and use it up within 9 months… which shouldn’t be hard, since you can substitute it for butter or any cooking oil on a 1:1 ratio.

Can we use ghee instead of oil in cake?

Substitute one cup of ghee for one cup of vegetable oil. Ghee is clarified butter, which means the milk solids and water have been removed.

Can I use ghee instead of butter in pie crust?

The bottom line? Substituting ghee or clarified butter for shortening in pie crusts will deliver a tender, flaky crust with a richer, more buttery flavor; just be aware that it will be a bit greasier and in some cases the crust might puff up slightly.

How much ghee do you get from a pound of butter?

When making clarified butter always start with at least 25% more unsalted butter than the amount of clarified butter needed, as the volume is reduced during the melting and straining process. 1 pound of butter = about 1 1/2 cups clarified butter or ghee.

Can you use ghee in brownies?

Think regular brownies but packed with all the good fats, healthy nutrients and antioxidants that come in ghee! It not only makes for the fudgiest, most delicious brownies ever but these brownies are packed with all the healthy benefits that come with ghee!Feb 8, 2019.

What is the healthiest alternative to butter?

9 healthful substitutes for butter Olive oil. Ghee. Greek yogurt. Avocado. Pumpkin purée. Mashed bananas. Coconut oil. Applesauce.

Is ghee an inflammatory food?

Ghee has anti-inflammatory properties. It can be used to treat burns and swelling. Butyrate is a kind of fatty acid in ghee, which has been linked to an immune system response linked to inflammation. These nutrients can together be beneficial for strengthening your immunity and keeping you disease-free.

Does ghee increase belly fat?

Though the CLA in ghee has been shown to reduce weight gain in some people, it is also a calorie-dense and fat-rich food. Despite its health benefits, consuming too much ghee can lead to increased weight gain and elevate the risk of obesity.

Is ghee healthier than olive oil?

A tablespoon of ghee has the same number of calories (120) and fat grams (14) as olive oil. In order to answer our questions, we have to understand the different fatty acids that each contains, but rest assured that both olive and ghee are valuable and healthy, and can be included on a daily basis.

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How to use ghee in cooking

You Already Know How to Cook with Ghee

Hello ghee lovers and new ghee users alike! Well, the title says it all. The great news about ghee is that if you’ve ever cooked with butter, olive oil, avocado oil, coconut oil, (or really, any cooking fat), then you already know how to cook with ghee!

Ghee can be used in place of butter or oil with a 1:1 ratio, which means that however much of a cooking oil you’d use, use that exact amount of ghee instead. For example, if a recipe calls for 3 tablespoons of olive oil, you can sub in 3 tablespoons of 4th & Heart Ghee or Ghee Oil in its place!

Using ghee is a perfect (and lactose-free!) way to incorporate extra flavor, vitamins + micronutrients, and healthy fats that your body craves! Plus, ghee’s high smoke point of 485ºF allows you to cook on higher heat without the worry of your oil or butter burning.

To shed some light on ways you can begin cooking with ghee, here’s what we at 4th & Heart would use it for on any given day:

  • For breakfast: to fry or scramble eggs, top toast or baked goods, or blended into your favorite morning beverage
  • For lunch or mid-day: a pick-me-up ghee coffee or matcha, searing a chicken breast, or using our ghee oil as a vinaigrette base for a salad
  • For dinner: try making some of the many recipes on our blog, such as Shrimp Scampi with Garlicky Green Beans , or Keto Greek Salmon & Cauliflower Rice Bowl
  • For dessert: try subbing our Vanilla Bean Ghee for butter in our Classic Chocolate Chip Cookies (or any baking recipe, really), dipping fruit in warmed Chocti, or making a delicious cake or loaf, like our favorite Chai Spiced Carrot Cake Loaf !

There are truly so many ways to incorporate any and all of our ghee products into your everyday cooking, and we promise that your cooking (and body!) will be all the better for it!

How to use ghee in cooking

when you have backyard chickens you discover the divine pleasure of a perfectly cooked, fried egg straight out of the nesting box. and by perfectly cooked, i mean crispy edges with tender whites ( not snotty! not overcooked! ) and runny yolks. it’s a tough trick to get the trifecta of crispy, tender and runny and i could never get it consistently until i read this cooks illustrated fried egg recipe ( great magazine, highly recommended ).

it explains that yolks and whites set at different temperatures. yolks set at 158F and whites set at 180F, so the trick is getting the whites to cook before the yolks. you can get the whites to set first using the “hot and fast” method by using a fat with a high smoke point. drop the eggs in a sizzling hot, hot, hot pan and the whites set before the yolks know what hit ’em.

How to use ghee in cooking

the cooks illustrated recipe recommends using a vegetable oil, but what has a higher smoke point than almost any vegetable oil and has a delicious buttery taste that you want with a fried egg? ghee ( aka clarified butter )! throw in a few tablespoons of butter into the pan right as you add the eggs to add a boost of extra butteryness. awesome eggs every time.

you can take this general philosophy to its logical conclusion and jump right on the crispy egg train.

2T purity farms organic ghee
2T organic valley cultured butter
2 organic valley eggs ( or from the backyard if you’re that lucky )
salt and pepper

– preheat ghee in skillet on low heat for 5 minutes
– crack 2 eggs in bowl and season with salt and pepper
– turn up heat to medium-high until sizzling hot ( and! i! mean! sizzling! )
– add butter and quickly swirl around pan ( this is a little tricy because you don’t want to burn the butter. act fast and don’t burn yourself ).
– pour eggs from bowl into skillet ( they should just about explode when they hit the oil )
– cover skillet and cook for 1 minute ( that’s right, just 1 minute )
– remove from heat and let stand covered – about 30 seconds will get you runny yolks, 60 seconds will get you soft set yolks and a few minutes will yield medium set yolks.

i typically let sit until the layer surrounding the yolk turns white which is a good indicator the whites are completely done and i avoid serving snotty eggs. at that point the yolks are right between runny and very soft-set.

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i’m not sure how to square these findings with the fact that i’ve long said that in a parallel universe very close to our own i live alone in cabin in the middle of nowhere writing manifestos: “The effect of population density on life satisfaction was therefore more than twice as large for low-IQ individuals than for high-IQ individuals,” they found. And “more intelligent individuals were actually less satisfied with life if they socialized with their friends more frequently.”

the heart warming fable of thanksgiving, unsurprisingly, ends up being a whole lot more complicated than some of us were taught and answers the nagging question of how squanto spoke perfect english when the pilgrims arrived and what was happening during the 100 year interim between columbus and the pilgrims ( spoiler: it involves human trafficking, enslavement and villages being wiped out ). and if you’re a stickler for tradition, you should put ditch the turkey and cranberry sauce for salted pork and olives since the spanyiards were the first to celebrate thanksgiving 50 years before the pilgrims.

“…researchers from a Bosch startup called Deepfield Robotics presented a paper on “Vision-Based High-Speed Manipulation for Robotic Ultra-Precise Weed Control,” which has like four distinct exciting-sounding phrases in it.” IEEE Spectrum

“We learned that, if we’re not the father of ISIS, the United States is at least some sort of uncle.” cracked

after updating to iOS 9 and el capitan i’ve been having troubles synching photos from my iphone to my macbook air. the mac would recognize the iphone but no photos would show up in the photos application or image capture. it was driving me nuts. turns out, if you have non-apple services like dropbox running that sync your photos to non-icloud services you have to turn them off.

having run a half a dozen marathons, i can’t imagine finishing in 3:05. even more unimaginable in full amish garb so kudos to leroy stolzfus. the whole article is great read but now i want to know more of the backstory on why he started to run: “A few years ago, Stolzfus got “involved with some stuff” he said he shouldn’t have. His brother-in-law suggested he start running instead when he was tempted. He took the suggestion to heart, and went out for a run.”

i think i know what some of you will be getting for christmas! dumb cuneiform creates clay tablets of tweets. you’ll have big fun guessing if you got a trump tweet or a neal degrease tyson tweet. [ via Waxy links ]

huh, who knew edward tufte has a farm with 234-acres of landscape sculpture fields that he opens to the public once a year. i’d love to make a trip. and i also love the article’s description of tufte, “[he] is also known as a genius of data visualization, professor emeritus of political science, statistics, and computer science at Yale, an author of books on information design, and a hater of PowerPoint.

so very, very true. “To run five or ten or twenty-six miles is, as much as anything else, to engage in a sustained way with the deep strangeness that is the human mind.”

“The Chagossian people have a word, in their Creole language, for heartbreak: sagren. It is a profound sorrow which refers to the loss of a home, and the impossibility of returning to it. As we build new worlds with our technologies, knitted from fiber-optic light and lines of code, it is incumbent on us to ensure it does not reproduce the erasures and abuses of the old, but properly accounts for the rights and liberties of every one of us.” citizen-ex


husband. dad. organic valley brand manager. been writing stories on the web since 2000.