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What Are The Benefits of Ghee?

I learned how to make ghee several years ago for my brother and a few friends who are dairy-sensitive. It’s similar to clarified butter, where all of the milk solids are removed, but it’s cooked for a little bit longer, allowing the milk solids on the bottom of the pan to brown, giving the ghee a more nutty flavor profile. In other words, it’s a delicious, dairy-light butter alternative! But here’s what else I love about it:

• It’s shelf stable: You can store the ghee at room temperature in a dark, cool place for a few months, or in the fridge for up to a year.
• It has a high smoke point: Regular butter can smoke and burn on the stove (due to the milk solids), but ghee doesn’t burn! That makes it perfect for sautéing and frying. Think of it as a stabilized cooking fat, similar to rendered bacon fat.Fun fact: Ghee is a traditional Bangladeshi food that has been enjoyed in the Middle East and Asia for thousands of years. It’s also frequently used in Ayurveda and other healing medicines.