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Ghee - clarified or purified butter

Ghee - clarified or purified butter

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Recognized for its many benefits, clapped butter can be used widely.

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Ghee - clarified or purified butter:

Put the package of butter in a saucepan, over low heat.

The solid particles in it will separate from the fat and rise to the surface.

It foams.

The process takes 10-15 minutes. It will not be left longer because otherwise it will burn.

When cool, pour the clear liquid and strain through a double gauze. This removes any impurities.

It keeps very well at any temperature.

It also removes any impurities.

Tips sites


It can be used as a substitute for regular butter.

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(5 points / total votes: 11)

Dora 5 years ago - 6 September 2012 02:23

Re: How do we make clarified butter

A correction: "it also depends on the amount of butter you clarify", not "clarify".

Colin 5 years ago - 8 September 2012 06:56

Re: How do we make clarified butter

Clarified butter? Clarifying? Clarified?
Wasn't it easier to call it melted butter? It seems to sound simpler and more Romanian!

M & ampAuml d & ampAuml B & ampAuml b & ampAuml na & ampAring 5 years ago - 1 November 2012 21:28

Re: How do we make clarified butter

ioana, what exactly is the difference / purpose between this butter and the simple melted one? does it feel something in the texture or simply in appearance?

Ioana 5 years ago - November 1, 2012 22:08

Re: How do we make clarified butter

clarified butter is good for frying, because it doesn't burn as fast as melted butter. in fact it becomes so resistant, you can still fry potatoes.

How to make ghee (How to make ghee)

What to do on a lazy and cloudy Sunday? Simple. The best butter of all possible in this world: clarified butter or ghee (its Indian name). Now that I have decided to reduce milk protein, clarified butter was the next logical step, as it contains only vague traces of milk protein, being tolerated even by many lactose intolerant people. In addition, ghee is a real medicine used for thousands of years in traditional Indian medicine (ayurveda) especially for treating stomach and skin conditions. It is rich in omega 3 and has 17 essential amino acids (good news for veg people), full of vitamins and with a much higher burning point than normal butter (250 C compared to 190 C). Its properties are numerous, but it should be noted that, after going through the preparation process, it remains only tiny amounts of lactose and casein (which in the China Study is shown to be the main trigger for cancer and various cardiovascular diseases + diabetes). So, what's not to love?

I set off with 1 kg of fresh butter brought by my loved ones from Galati, which I placed nicely in a thick-bottomed stainless steel pot (which I knew had the good habit of not burning / catching food) . I put it on low heat and slowly and I started to stir from time to time, to ease the melting. In order to obtain a properly matured ghee (with complete properties and to withstand room temperature without rancidity), we must be patient to go through several stages:

1. Complete melting of the butter and evaporation of water. At this stage a slightly more abundant foam will form, but as the water evaporates, the foam will become fine and thin. Although there are recipes that claim the opposite, the foam is not removed in any way, because it leads to a decrease in the quantity and quality of clarified butter, we do ourselves practically no favors.

2. Precipitation formation. Small round, white bubbles will begin to appear and, as they continue to boil, they will begin to settle to the bottom of the pot. Notice that the good fat begins to separate and clears easily at the top.

3. Complete separation of the precipitate from ghee. The small white bubbles will settle on the bottom of the pan and will form a dense layer through which, if we pass the wooden spoon, it remains a path and the bottom of the pot can be seen. If after drawing a line with a spoon through the precipitate it reunites and we do not see the bottom of the pot, it means that the ice is not matured. At this stage, we notice how the fat on top becomes clearer and darker and darker in color. This stage is important, because if we leave the butter on the fire too much and the precipitate burns, the butter is no longer good for internal use, but only for external use. It's good to be on stage.

Basically, through this process there is a complete evaporation of the water from the butter, accompanied by a separation of the milk protein (which is deposited on the bottom of the pot) and some fats of the best quality fat of the butter, which becomes clear and remains on top. .

When our ghee is ripe, we remove any solid remnants of milk protein from above (I have about a tablespoon of thick foam left, similar to the skin of fatty milk when boiled) and drain the clarified butter through a metal sieve. (I used the small one for tea) directly in a clean glass jar, under which I placed the tail of a metal spoon (so as not to crack at high temperature). We are careful not to pour any precipitating bubbles inside. In this phase it has the color and consistency of honey or olive oil, but after cooling it will acquire the consistency of a fine and slightly malleable cream, with an absolutely splendid color.

Allow to cool completely, then put the lid on and keep at room temperature. It is said that a quality ghee lasts for weeks, even months at room temperature without rancidity. Moreover, as time goes on, it seems to accentuate its properties. As I said above, it can be used successfully for frying and sautéing, which I did today. It has a rich aroma, reminiscent of the taste of nuts (this is due to the slight caramelization I assume) and was splendid both on my fresh bread with seeds and used to soak a portion of baby carrots.

I just want you to try it and, maybe, in time, replace the normal butter with this wonderful alternative.

Ghee - clarified or purified butter - Recipes

Ice is a type of fat obtained from butter widely used in Ayurvedic cuisine. It has a lot of health benefits and is a healthier version of butter itself.

Ice is a type of clarified butter that does not contain water and solid milk particles. It has a higher smoke temperature than butter, and is nutritionally similar to coconut butter. The health benefits are due to the fact that ice contains short and medium chain fatty acids, which allows the body to metabolize it differently than saturated fats. Also, ghee does not contain lactose and casein, and can be consumed by people with lactose intolerance. I will write another article about the health benefits of ice.

Recipe: Ghee & # 8211 clarified Indian butter



  1. Cut the butter into cubes.
  2. Melt the butter in a saucepan over very low heat.
  3. Remove with a spoon the white foam formed on the surface after melting.
  4. Pour the obtained fat into a jar which you close after cooling.

Preparation time: 2 minutes

Cooking time: Ten minutes

Ghee Homemade & # 8211 Un emptied & # 8211 Store in the refrigerator for a few weeks.

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Hi, I made ghee today too, but the fat didn't come out so clear to me ... do you think it's a problem?

There is no problem. The absolute proportion would be to get 100% of the total fat (80% -82%, depending on how much butter it has), which will never happen. Even industrially, only 98% fat is obtained. The bottom line is that whatever you do is still & # 8220impurities & # 8221. The less, the better, because they are the ones that burn in the process of frying butter.


Ghee is prepared from cow's butter, rich in fat and unsalted, preferably organic (which does not contain food additives). And commercial butter has at least 70% margarine & # 8230 plus color, taste & # 8230

it would be advisable to boil the butter on a sea bath to avoid burning it. the butter does not mix, it is very important because during boiling it must separate, some white sediments remain on the bottom, and the actual ghee rises, clearly. After boiling and separating, let it rest for 2 minutes, then strain it through a cloth as thick as possible. It is preferably stored in jars, so that it can be used more easily in cold and dark places.

Recipe ideas with ghee butter

Any of the classic recipes for mashed potatoes, omelettes, baked vegetables, chicken or turkey breast, desserts can be adapted with ghee butter to get delicious, healthy, much richer in nutrients and less toxins.
The bird's breast will have a delicious taste and will be much more fragile if it is cooked in the oven or wok with ghee butter. Your scrambled eggs with ground chicken eggs will be really nutritious when prepared with ghee butter. Butter biscuits can be prepared with this special butter that contains almost no water and will make them much crispier and tastier. Any cake top or cake can be adapted with ghee to grow fluffy. Parents can prepare mashed potatoes, sandwiches, vegetable cream soups or desserts for children only with ghee butter which, due to the content of healthy fats, helps the good intellectual development of the little ones. We can use ghee butter for boiled potatoes and then a little fried, for fish fillets in a pan or rice pilaf. We will immediately notice the different tasty and clearly more delicious aroma compared to a butter or a classic cooking oil. We can also use ghee clarified butter for sauces béarnaise and Hollandaise, but also for any white sauce.

Ghee or Hazelnut Butter?

Ghee is also known for its ability to remove toxins and is used to remove impurities inoculated deep into the organs. In India it is used in the daily diet somewhat as a preparation for the seasonal Ayurvedic detoxification program, Panchakarma. Ghee has been used for thousands of years in India, being considered not only a food but also a treatment. It is used for cooking (it resists very well at high temperatures) but also in skin creams or mixed with herbs. India is the largest producer of milk and dairy products in the world, and the recipes of this country have conquered the modern West.

The French are famous for "Hazelnut butter”, A butter that somewhat resembles ghee, but is more brown, with a more intense aroma of caramelized nuts. Precisely because it is brown and a little too boiled, French butter is not as recommended by nutritionists as ghee. Choose according to your taste but also to its nutritional properties, where ghee is clearly superior and preferable!

How do we use ghee butter for cooking? Preparing food in a healthy way with ghee butter.

Butter and ghee are foods rich in saturated fatty acids, which can withstand heat at high temperatures without deteriorating. Heating ghee butter seems to produce much less of the toxic compound called acrylamide than heating standard vegetable oils. In fact, studies have found that soybean oil produces more than 10 times more acrylamide than ghee when each fat has been heated to 160 ° C. We have no comparative studies for sunflower oil, so widely used in Romania. , primarily due to the excess of Omega 6 in complete imbalance with Omega 3, sunflower oil is not recommended by nutritionists for daily use.
Ghee butter has a high smoke point, which is good for cooking food, it is known that at high temperatures fats become volatile and begin to produce toxins. The smoke point of ghee butter is 250 ° C, which is much higher than the smoke point of butter of 175 ° C. Therefore, when cooked at very high temperatures, ghee has a distinct advantage over butter.

Nutritional properties of ghee

Ghee is composed mainly of fats, but also contains significant levels of vitamin A, vitamin E and vitamin D. Although many people may consider fat to be an unhealthy element of the diet, we need to know that the body needs fat to function. Omega-3 (monounsaturated fats) are healthy forms of fat found in ghee, along with other fatty acids such as conjugated linoleic acid and butyric acid, both of which have positive benefits for the body's health. Ghee is rich in K2 and CLA (conjugated linoleic acid), an antioxidant with antiviral properties, if it is obtained from grass-fed cows (BIO-certified ghee butter is recommended for this purpose, the one with the green rectangle and the star-shaped leaf, the EU logo).

Potential benefits for our health when we use ghee

HEART HEALTH. Omega-3 fatty acids can help lower unhealthy cholesterol levels and provide an energy balance in fat intake. Many studies show that consuming ghee can lead to favorable changes for some markers of heart health. In a controlled study of 206 healthy adults, ghee was the source of the fat responsible for the largest increase in ApoA, a protein in HDL particles that is linked to a reduced risk of heart disease.

ENERGY. The wide range of fats that make up special ghee butter include medium chain fatty acids. They are very useful for the body and can be processed by the liver and burned as energy, without passing into the adipose tissue that contributes to weight gain. For athletes or people with an active lifestyle who need a high level of energy, ghee butter can provide the energy needed to go through a difficult day with vitality.

NO ALLERGIC REACTIONS. Ghee butter is almost lactose-free (with all milk residues removed) and therefore, people with lactose allergy or intolerance can enjoy the perfect taste of ghee in the form of ghee, without worrying about gastrointestinal problems.

REDUCTION OF INFLAMMATION. Ghee has butyric acid, one of the most beneficial short-chain fatty acids the body needs. Recent research shows that buritic acid has the ability to effectively reduce inflammation in certain parts of the body, especially in the gastrointestinal tract. That is why ghee is a recommended food for people suffering from ulcerative colitis (follow your doctor's advice).

CAN ELIMINATE FREE RADICALS. The health benefits of vitamin A are widely publicized, and the power of carotenoids in eliminating free radicals in the body is extremely valuable. When you add the antioxidant capacity of conjugated linoleic acid and butyric acid to the power of vitamin A contained in ghee, you have a SUPER FOOD that could help reduce oxidative stress in the body.

EYE HEALTH. Significant levels of vitamin A in ghee make it ideal for protecting eye health. Carotenoids are antioxidants specializing in the elimination and neutralization of free radicals that attack macular cells, thus preventing macular degeneration and the development of cataracts.

STIMULATION OF THE IMMUNE SYSTEM. Butyric acid, perhaps the most important element in ghee, has also been beneficially associated with stimulating the production of T cells, which are the strong cells of the immune system. In other words, ghee can support the proper functioning of the immune system.

Ghee butter may be slightly more expensive than standard, but this is also because it is much denser and more nutritious (it has almost all the water removed, unlike classic butter).

Butter Clarified - Ghee

Melt the butter in an enamel bowl with the enamel layer intact.
Boil it for 10-15 minutes on low heat.
Extinguish the fire after the butter has clarified, let it rest for 2 minutes, then strain it through a gauze put in several layers.

Pour the clear liquid from the surface (ghee) into a clean, dry jar, close it with a lid and store it.

Keep it covered, to protect it from dust, regardless of the temperature or the degree of brightness.
Ghee solidifies within a few hours of clarification and can be stored practically at room temperature for an unlimited time.
Gee can be prepared from milk fat (butter, sour cream).
The method of obtaining it is by heat processing it, so as to completely eliminate both water and certain components that are not useful (some proteins, some fats), thus remaining only the fat of the best quality milk, purified. and refined.

As the boiling procedure progresses, a rich foam will form at the beginning, which will decrease and disappear with the evaporation of water. In the boiling liquid will appear a precipitate in the form of white drops, then there will be separation into two components: the precipitate, which coagulates more and more, forming white "beads" floating in the butter that clarifies.

Towards the end, the steam will disappear completely and the precipitate will turn brown.
The duration of boiling the butter is approximate, until the oil begins to clear and two separate layers are distinguished - the oil layer and a solid layer that settles on the bottom of the pan.

The liquid ice is clear, yellowish in color, and after solidifying it becomes yellowish-white. The color can vary depending on the type of milk and the time of year (summer is yellower, winter is whiter).
Depending on the ambient temperature, it will be softer, even fluid in summer, and if it is cold it solidifies, but keeping its characteristic softness.

The foam that forms during boiling must not be removed! Removing the foam reduces the final amount of ghee and consumes time unnecessarily. In the end, she will disappear on her own.
Ghee is an ideal fat for frying in an oil bath - its smoking point is 250 ° c, above temperatures of 200-230 ° c when most vegetable oils start to smoke.

It has a special taste and aroma, with a nuanced hue.
And last but not least, ghee is a food with special nutritional properties, a health remedy, described by Ayurvedic texts from ancient times.

What does clarified butter (ghee) contain?

Ghee contains long, medium and short chain fatty acids, both saturated and unsaturated. Ghee therefore contains Omega 3 and Omega 6 (essential fatty acids), as well as vitamins A, D, E and K, which are extremely important for bones, brain, heart and optimal functioning of the immune system.

Ghee is the only fat, other than fish oil, that contains vitamin A and maintains the integrity of the epithelial tissue of the entire body.

Gee prepared from the organic milk of grazing cows is one of the richest natural sources of CLA (conjugated linoleic acid).

In the preparation of clarified butter, water and protein components, as well as some fats are removed, leaving only the pure fat in the butter, thus obtaining a product with superior qualities to regular butter. Well-prepared ice does not rancid, does not mold, and can be kept at room temperature for weeks and even years in a row, without changing its properties.

Ghee Butter & # 8211 Clarified Butter

Ghee butter is a class of clarified butter, which has its origins in ancient India, being frequently used in South Asian cuisines, in traditional medicine and in religious rituals.

Clarified butter is butter that has been melted over low heat and left to boil until most of the water has evaporated. Ghee is obtained by a process of boiling the butter until the separation of fats from the solid parts, such as sugar, proteins, followed by the caramelization of the solid parts, thus giving the butter a hazelnut taste as aromatic as possible. One reason why ghee butter is much healthier than regular butter is the higher amount of fatty acids. While regular butter contains about 12-15% of these fatty acids, clarified butter, ghee butter, contains about 25%.

Also, ghee butter has a much higher smoke point than regular butter. Thus, if ordinary butter has a smoke point between 163˚-191˚C, ghee butter has a much higher smoke point that falls in the following range: 204˚-260˚C. This higher smoke point is an advantage, especially when cooking over high heat. The smoke point is the moment when the heat damages some components of the fat or oil, this being visible in the form of smoke.

When we talk about the benefits that clarified butter, ghee, offers, they are numerous. First of all, ghee butter is indicated for people who have lactose intolerance, due to the elimination of impurities in milk and the separation of fats from solid parts (sugar, protein). Also, the consumption of ghee butter helps to lubricate the connective tissue leading to a much better flexibility of the joints. This is also the reason why many yoga practitioners consume this food. This type of clarified butter is extremely rich in healthy fat-soluble vitamins, such as vitamins A, D, E and K. These vitamins are important in stimulating the immune system, also helping the brain to function properly. Ghee butter also intervenes in improving the digestive system, transforming fiber into butyric acid, a beneficial process for intestinal bacteria, helping to increase appetite but also to lose weight.

Numerous studies have shown that clarified butter, ghee also intervenes in lowering cholesterol, a process possible due to increased bile secretions.

If you like it, share it with your friends!

Clarified butter is 99-100% pure fat, does not contain lactose due to the specific preparation process, so it is also consumed by those who have intolerance to casein and lactose.

The word Ghee comes from Sanskrit and means clarified butter. Ghee is a butter oil, used especially in Indian cuisine. It is obtained by removing water, solid components and milk from butter.

In Indian cuisine, it is widely used for frying and preparing various foods. The dishes used in Ghee are much tastier. As a form of preservation, Ghee can be stored in closed containers, in cool places, for several months. Do not store in the refrigerator.

According to Ayurveda, Ghee is considered an elixir of life and a means of subsistence. Ghee is easily digestible, helps reduce stomach acid and restore gastric mucus. Another beneficial property of Ghee is that it helps lower cholesterol. Ghee, like aloe, has a healing effect, so it can be used as an ointment in treating skin lesions.

From a religious point of view, Ghee is used as an oil in religious rituals dedicated to the gods, at weddings and funerals. There is also a hymn of Geha.

Unsalted butter (the quantity is up to everyone).

Method of preparation:
Cut the butter into pieces and put it in a pan on the fire, over a low flame.

The butter begins to melt. Careful! We do not mix at all in it, we must not disturb the layers that form.

After a few minutes of simmering, foam begins to appear on the surface.

We remove the foam with a foamer without disturbing, by mixing the layers.

Leave it to boil for about 15 minutes, until the oil begins to clear and two separate layers begin to stand out, the oil layer and a solid layer that settles on the bottom of the pan.

After the butter has clarified, turn off the heat and let it rest for 2 minutes, then strain it through a strainer, in which we put a gauze in several layers. Pour ghee into a jar, clean and dry, which we then close with a lid and store in a cool place (not in the refrigerator). We use it for frying, or in the preparation of certain dishes. Within hours of clearing, Ghee solidified.


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