Ghee is clarified butter (butter with the milk solids removed) and is a staple in Indian cooking; it works well for cooking at high temperatures.You can find it in Indian specialty stores or make your own by melting 1 pound unsalted butter in a medium saucepan until a foam appears. Bring the butter to a boil but be carecul not to let the butter brown around the sides of the pan. Reduce heat and simmer for 5-6 minutes or until the foam goes away, the liquid darkens, and small brown pieces form at the bottom. Strain mixture using a fine mesh trainer and discard the solids. Store at room temperature for up to one month.


Other names: Clarified Butter, Ney, Toop, Tuppa
Translations: Gī, Γκι, السمن, Biely olej, ギー, Topljeno maslo, Bílý olej, Một thứ bơ, גהי, Топленое масло, Boter van buffelmelk, 버터 기름, Gi, घी, Топлене масло, 酥油, Топљено масло, Топено масло

Physical Description

Colors: soft yellow

Tasting Notes

Flavors: umami
Mouthfeel: Buttery
Food complements: Rice, Khudi, Naan, Roti, Khichdi
Wine complements: Na
Beverage complements: Na
Substitutes: Vegetable oil

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: You can buy any brand from the grocery store or home made is the best.
Buying: Any grocery store

Preparation and Use

Home Remedies for Chapped lips/cracked heels:
Apply or massage warm ghee to chapped lips/cracked heels during cold months before sleeping. It avoids painful cracks leaving the skin soft.

Cleaning: Not necessary. If needed, you can filter it to remove impurities.

Conserving and Storing

Once all the butter solids have been removed, ghee can rest at room temperature without spoilage. However, it is best stored in a cool place or refrigerated until ready to use, for at least a month, and frozen for 3 - 6 months tightly wrapped.


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