KCB 1.3: Ghee

Ghee, clarified butter, is the preferred cooking medium for many dishes. Most commonly used in traditional Indian cuisine, ghee is also popular in Middle Eastern cooking. Whilst olive oil, sesame oil, peanut oil, and coconut oil find their way into recipes in this book, ghee has many advantages.

When butter is melted and slowly heated, all the moisture is evaporated, and the milk solids are separated from the clear butterfat. This residual, golden-coloured liquid, called ghee, is excellent for sauteeing and frying, as it can be heated to 190°C/375°F before reaching its smoking point.

Ghee will not turn rancid and will keep for months unrefrigerated; it will keep for over 6 months in the refrigerator and for over a year when frozen. Ghee has a delightful, slightly nutty flavour and is preferred for all traditional fried Indian sweets and savouries. Ghee can be purchased at most gourmet stores, Indian and Middle Eastern grocers, and some well-stocked supermarkets. Homemade ghee, however, is much more economical. Ghee can be prepared either on the top of the stove or in the oven. If you are making a large quantity of ghee, it is best to use the oven method. Unsalted butter makes the best ghee.

The following is a chart indicating how long it takes to make a batch of ghee and what the approximate yield will be.

Stove
MethodOven
Method

500 g (17.5 ounces)1 1/4 hrs1 1/2-1 3/4 hrs1 3/4 cups (435 ml)

1 kilo (2 lbs 3 oz)1 3/4 hrs2-2 1/2 hrs3 1/4 cups (1.4 litres)

1.5 kilo (3 lbs 5 oz)2 hrs2 3/4-3 1/4 hrs5 1/2 cups (1.4 litres)

3 kilo (6 lbs 10 oz)3 1/4-31/2 3 3/4-7 1/4 hrs12 cups (3 litres)

5 kilo (11 lbs)5 1/2-6 hrs6 3/4-7 1/4 hrs19 cups (4.75 litres)