Ghee

Information

Notes

We Indians do not always use ghee in our cooking, because we, too, are concerned about our diet. But its nutty flavor, the result of gentle browning, is the key taste in many curries, and often even a mere tablespoon is enough to provide succulence. Since the Vedic times (over 6,000 years ago) of the Indo-Aryan culture, ghee has played a role in many facets of Hinduism, including fueling the eternal flame associated with birth, marriage, and death. Ghee evolved thousands of years ago, when there was no refrigeration (actually, many Indians still don’t have refrigerators today). Milk solids and water promote rancidity in butter, and when they are removed, gone is the need for a refrigerator. Middle Eastern and Arabic samneh is made the same way, as is smen from North Africa (as much as the word processing software wants to add an e between “s” and “m,” don’t let it!).

Directions

1. Line a fine-mesh tea strainer with a piece of cheesecloth, set it over a clean, dry glass measuring cup or pint-size canning jar, and set it aside.

2. Melt the butter in a small, heavy-bottomed saucepan over low heat, stirring it occasionally to ensure an even melt (otherwise, the bottom part of the block melts and starts to bubble while the top half remains firm). Once it melts, you will notice that a lot of foam is gathering on the surface. Scoop the foam out with a spoon or just let it be; the melted butter will eventually stop foaming and start to subside. Now you can start to carefully skim off the foam. Some of the milk solids will settle at the bottom and start to brown lightly. This light browning is what gives Indian ghee its characteristic nutty flavor. This process will take 15 to 20 minutes.

3. Once the liquid appears quite clear (like oil) with a light amber hue, pour it through the cheesecloth-lined strainer, leaving the browned milk solids behind, and set it aside to cool.

4. When the ghee is cool, pour it into a storage jar (if it isn’t already in one) and shut it. Keep it at room temperature, right next to your other bottled oils; it will solidify, even at room temperature. (I don’t find it necessary to refrigerate ghee, but if you wish, by all means do so. I have kept mine at room temperature for many months, without any concern for rancidity or spoilage. Because ghee has no milk solids in it, and that’s what can turn butter rancid, I do as millions in India do, and leave it out.)