Have you read our article yet on the differences between butter and ghee? Knowing the difference before diving in to make our recipe serves you well! Ghee is the key to our deeply rich unsweetened fat bombs, which need no sweetener due to the nutty nature of homemade ghee. Both ghee and butter have varying health benefits, and when used in moderation, can be a fine addition to your diet.
Depending on what you’re cooking, decide which fat source is best. Ghee lends itself to higher-heat cooking. Butter works great for sauteing, as a drench for seafood and drizzled on vegetables. Both are superb on a low-carb diet. In fact, many new keto followers become stunned at the addition of these previously sworn off fats. (Most chronic dieters gave up butter in the hope of losing weight. But now new science, and popular diets say otherwise). So, since keto diets are all about healthy fats, both have a place in the fridge. And since no one is breaking out a butter churn to make homemade butter (is that even a thing?), making homemade ghee is truly a breeze. Save your money by making this Indian staple yourself.
Benefits of Ghee
- Eating fat-rich foods, like ghee, increases the bioavailability and absorption of some vitamins and minerals in food. Your body may have access to more of the nutrients in certain vegetables by eating them with a fat source.
- The smoke point of ghee is around 482° F. About 150° higher than butter which has not been clarified.
- Lactose intolerant or dairy sensitive people have no problems with ghee.
- Those who practice Ayurveda, mainly in India, believe ghee has gut cleansing, immune boosting, and internal healing benefits.
- Ghee is rich in CLA and vitamins A, D, E and K2.
- The rich, almost caramel flavor is distinct and better for some dishes and desserts.
Comment below if you have ever made ghee! Or, #131recipes on IG and show us your creations!
- 2 sticks (½ lb) unsalted butter
- Cheesecloth, nut bag or 2 coffee filters
- Fine-meshed sieve
- 2 (8oz) Mason jars
- Cut butter into 2-inch cubes. Place in a medium heavy-bottomed pot. Heat over low until melted.
- Allow butter to simmer over low. As it bubbles, a thin white foam will emerge. Use a metal spoon to continuously skim the surface and discard. Do not stir the butter. Once there’s no more foam, and the butter has tiny, clear bubbles, it’s nearly done.
- Leave on low and cook until the milk solids begin to darken slightly on the bottom of the pan. There will be a nutty, caramel fragrance, and the color will be golden, but not brown.
- Remove from heat and let sit for 5 minutes, skimming the surface for any foam. Line a sieve with cheesecloth, nut bag or coffee filters and place over a bowl or jar. Pour, allowing the solids to strain out. Cool before transferring to Mason jars. Cool completely before covering. Ghee will become solid, yet smooth, overnight. Homemade ghee is often grainy at room temperature, but as soon as it’s spread onto something warm, or the jar is warmed, it’s completely smooth.
- We like to keep ours in the fridge, though technically, ghee doesn’t have to be refrigerated.
Calories: 135 | Protein: 0g | Fat: 15g | Carbs: 0g | Fiber: 0g | Net Carbs: 0g