5 Easy Steps To Make Ghee BY John Contraros

Ghee is clarified butter, and contains mostly butter fat and only trace amounts of water and milk solids. Originating in South Asia, it is very popular in Indian and Asian foods and cooking. Because Ghee does not contain any milk solids it can last quite a long time without even refrigeration! It will keep even longer if placed in the refrigerator.

There are many advantages of using Ghee other than just shelf-life, which you probably are not too interested in. What you are looking for, most likely, is flavor! Clarified butter is essentially an oil, not unlike olive oil, and therefore has a similar texture. As for flavor: you must try it! Mild, yet unique and quite tasty. Don't take my word for it though...make some yourself and try it! It is extremely easy and only takes about an hour to do.

Here is what you will need:

• 2lb Unsalted Butter


• a pan


• spoon


• airtight storage container

...that is it!

Five Steps to making Ghee

1. Melt the butter in a pan at a low to medium temperature so that the butter is hot enough to boil.


2. A froth will form on the surface of the butter.


3. Remove the froth with a spoon.


4. Continue until no more froth appears.


5. Store in an airtight container in the refrigerator.

Told you it was easy! Now find some great Indian or Asian food recipes which call for clarified butter and your off and cooking! You could also use this as a substitute for oil in any cooking applications. Also because it is comprised of mostly fat it is great for making herbal and other fat-soluble extractions.

Enjoy Cooking with Ghee!


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