You’re walking down the aisles of the grocery store, and you come across something very interesting in the cooking section (it might also appear in the Indian food section):Ghee. You look at the container and study it carefully. It looks like butter, but why isn’t it in the dairy section? Can butter even survive when it’s not refrigerated? How do you cook with it? Heck, how do you even pronounce it?

Ghee is a hot topic in foodie circles. It appears in recipes and on store shelves everywhere. However, this doesn’t mean that people know a lot about it. So, what is ghee? Let’s clear up some of the mystery surrounding ghee and answer some of the questions you’ve been dying to ask.

What Is Ghee? 

One of the first things that many people learn in culinary school is how to clarify butter. This is the process of heating up butter, so all of the water runs out of it. It turns the standard butter into something that’s sweet, as well as easier to cook with. The butter is simmered for hours (under a careful eye so that it doesn’t burn) and then strained repeatedly until all that’s left is the milk solids. The end results are somewhat shelf-stable (more so with ghee than with typical French style clarified butter) and easier to cook with.

This is what ghee (the “h” is silent, and the word is pronounced “gee”) is, although it’s a little different than French clarified butter. What makes it different? Well, French clarified butter is made with butter that has uncooked milk solids in it. This makes it taste sweet and rich. Ghee is made from butter with cooked milk solids (although in some cases, the milk solids cook during the clarifying process), and the milk solids are allowed to brown slightly. This gives ghee its signature color, as well as flavor.

It has a rich, nutty taste to it, and it’s slightly caramelized. Since the water is cooked out of it, the end results are shelf-stable and don’t need to be refrigerated. This is why you see ghee for sale in jars in other areas of the grocery store besides the dairy aisle.

People With Milk Allergies or Lactose Intolerance 

Since professionallymade ghee has the milk proteins and sugars cooked out of it during the simmering process, it’s good for those with milk allergies or who are lactose intolerant. It will not aggravate either of those conditions.

However, if you want to make ghee yourself (which is fairly easy to do), make sure not to include it in any meals made for people with lactose intolerances or milk allergies, as there’s no guarantee that the proteins and sugars were completely removed. Obviously, the professional process is a little more detailed and careful.

Ayurvedic Properties 

Some believe that ghee has Ayurvedic properties. It’s been used in India for centuries, and according to Vedic beliefs, ghee was created by a deity named Prajapati, who wound up using it to create his offspring when he poured ghee into a fire.

No matter what you believe, several things are true about ghee, which is why it is such a useful part of Ayurvedic medicine. It’s good for the digestive system, has anti-inflammatory properties, and even has some additional therapeutic uses.

What Makes Ghee Different Than Butter 

On top of the ancient belief system surrounding ghee, it has some properties that make it different from butter and good for cooking (as well as good for you). They include:

Useful for High Heat Cooking

Regular butter (the kind found in the dairy aisle) has a smoke point of 350 degrees. This means that you have to keep an eye on it when you’re cooking with it because it can burn easily, ruining your meal. You also can’t cook anything under high heat with standard butter, for this very reason.

Ghee, on the other hand, has a smoke point of 450 degrees, meaning that it’s less likely to burn under high heat. If you have some already prepared vegetables and want them to caramelize quickly, then ghee is your best bet because turning up the heat won’t be a problem.

Taste and Color

Ghee has a nutty flavor, thanks to the caramelized milk solids. This gives it a unique taste and flavor profile, both of which differentiate it from regular butter. Ghee also looks quite different, as it has a brownish-yellow look and is a bit more liquid than butter. It will stand out quite a bit when you’re cooking with it!

Substitute for Other Cooking Oils

If you want a good substitute for ingredients like regular butter, olive oil, coconut oil, and other cooking oils, then look no further than ghee. Its high smoke point, easy melting ability, and flavor make it a great substitute for these things. Try to include it in just about any meal and use it as you would other cooking oils. Ghee is quite useful this way!

How It’s Sold

You’ll often find ghee either in the Indian food aisle (many grocery stores have one) or at a specialty store. It may even be in the cooking or baking aisle alongside other oils, like coconut and olive oil. Look for glass or plastic jars of ghee that sit on the store shelves. Butter doesn’t have to “moo-ve over” because it won’t be in the dairy aisle with the other butters!

Storing Ghee 

Since ghee is butter that’s been clarified and caramelized to have the milk liquids, proteins, and sugars removed, it can sit on ashelf in your pantry instead of in your refrigerator. You should keep it in a cool, dark place (like said pantry) rather than on a shelf next to the stove. Heat can damage the ghee, making it more liquid than it should be.

If your ghee begins to oxidize, it’s okay to scrape off the top layer (the oxidized part) and place the jar in your refrigerator. However, if your ghee begins to smell sour, you should throw out the entire jar, as it isn’t good anymore.

As long as ghee is kept in the right place, with a tightly sealed jar, it will remain shelf-stable for some time. This alone makes it slightly more convenient than regular butter, which needs to stay refrigerated and has a shorter shelf life.

How Can You Use Ghee in Meals? 

Now that you know more about ghee, it’s time to go over a few useful meals that include this “good for you” ingredient. As we’ve already stated, ghee is a great substitute for any cooking oil, although some meals showcase it more than others. Here are a few suggestions:

Overnight Oats

If you’re a fan of this type of oatmeal, which soaks overnight in your refrigerator, then you’ll love it with some ghee added in. Just follow your standard recipe, and instead of adding in butter, substitute it with ghee. You’ll be glad that you did when you’re eating yourbreakfast the next morning.

Sautéed Chicken and Vegetables

Few things are as easy to make (not to mention good for you) as sautéed chicken and veggies. Just cut up your vegetables and boneless chicken ahead of time as part of your meal prep plans (make sure to store them separately, of course), and then sauté them under high heat in ghee right before eating. If you’re looking for some vegetable inspiration, then consider adding strips of bell pepper, a few jalapenos (if you like spicy things), some slices of zucchini and squash, or even mushrooms to your meal.

Of course, these are only suggestions. There are many other options when it comes to making meals with ghee, so feel free to experiment. In fact, we encourage it!

Do You Need to Add Ghee to Your Meal Prep Plans? 

If you’re an avidmeal prepper and enjoy making (and preparing) meals ahead of time for the week, then ghee is a good thing to have on hand. Feel free to sauté vegetables in it, which will cook much more quickly than in butter, and the finished results will take on some of the smoky, nutty flavor of the ghee.

This means that if your goal is to save time in the evenings, leaving more time for fun activities rather than meal prep and cooking, then it’s good to have some ghee on hand. So, our opinion? Definitely add it to your meal prep list.

In Conclusion

Ghee has been around for centuries for a very good reason – it has an amazing flavor, is shelf-stable, and serves as a great substitute for standard cooking oils. Plus, according to Ayurvedic traditions, ghee has some useful healing properties. Although people in the West are just now catching on to how great ghee is, all of these are reasons why it’s been popular in India for many years. It’s time to add some ghee to yourcooking plans!

Sources:

What Is Ghee, the Clarified Butter We Could Eat by the Spoon? | Bon Appetit

What Is Ghee and How Is It Used? | The Spruce Eats

Ghee vs butter: What are the differences? | Medical News Today