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Ghee is an amazing food, one that is long and rich in Indian culture, but it is so full of health benefits that's it hard to believe that it just so easy to make and it taste so good!

If you've never tried ghee, you may want to consider it for one of these delicious or healthy applications:-

If you are lactose or casein intolerant but love the buttery taste of butter? Ghee is the answer!

Its excellent source of vitamin K2 and CLA,(Conjugated Linoleic Acid) nutrients that aren't found in very many other foods.

It's rich in the oil soluble vitamins, A D and E.

This form of fat (approximately 2/3 saturated) is very stable with a high smoke point, making it an excellent choice to use for frying and sautéing.

It can be stored without refrigeration for several months.

These are just a few pointers, there are so many more for you to find, but lets get going and start making it :)

Step 1: Get the Right Type of Butter and Dish

Pure Indian Ghee comes from 100% grass-fed, pastured cows raised in a certified organic manner. I would highly recommend that you try and find organic grass-fed butter to get the full health and taste benefits from Ghee.

Salted or unsalted? That is up to you, I used salted. Both will give you a nice flavor though!

For the dish, you will need something that will hold all the butter once its melted and can go in the oven, I used a glass pie dish.

Step 2: Put It in the Oven

Place the butter in the dish and then in the oven for about 20 minutes at 100 degrees Celsius (212 degrees Fahrenheit) And watch it melt!

Step 3: Find a Clean Glass Jar

While it's in the oven (and you've finished watching it melt), hunt around your home to find a glass jar, make sure it is clean and ready to use for when the melted butter comes out.

Step 4: Skim the Top

If your melted butter comes out with browned butter on top, just get a fork and skim the top and get rid of all blemishes. Don't worry, this hasn't ruined your Ghee!

Step 5: Bottle Your Ghee

Once your Ghee looks clean on top, very carefully pour it in to your jar. Be very careful that you don't shake it to much that the milk solids get mixed back in. You will need to pour it before it cools to much as well.

Step 6: The Finished Products/What Your Left With

Do not pour any of the white lumps (milk solids) into the jar. If you do, tip your Ghee back out and put it in the oven until the Ghee and milk solids have separated and try again. You throw away the milk solids and your left with Ghee!

You can put your finished product in the fridge, cupboard, or just leave it on the bench - its ready to use! It will last for a very long time. You can use it to fry with, or spread it like butter. Some even say you could bake with it, though I've never tried it!

Enjoy :)

<p>Ghee should be browner. It has to boil twice. Once to get the milk solids out and then it will boil again. Then you strain through cheesecloth and a mesh strainer. It stores in a jar on the counter and yes, it is a spreadable pure oil, no milk solids or dairy remaining. It doesn't pour like an oil -- think jam-like only softer. It is a solid at room temperature, similar to butter only a bit firmer.</p>
<p>Hi there, I made this last night and the ghee solidified by morning. It has the consistency of soft spreadable butter. Did I do something wrong? I didn't store it in the refrigerator so I'm not sure why this is happening. </p>
<p>Umm, I'm not really sure what's going on...sorry! Maybe try asking Google :/ I think that should still be nice to eat though :)</p>
Isn't this clarified butter?
<p>This is what I found on a site <a href="http://www.ancientorganics.com/" rel="nofollow">http://www.ancientorganics.com/</a></p><p><i style="">&quot;Clarified butter is made simply by heating butter and removing the milk solids which have risen to the top of the pot. In the making of traditional ghee, butter is brought to a boil and cooked until all the moisture is boiled off, and all the milk solids (lactose and casein) have settled to the bottom. These milks solids which have settled on the bottom of the pot are intentionally burned or caramelized, developing nutty flavor to the ghee. Ghee is the pure extraction of oil from butter.&quot;</i></p><p><span style="">I hope this helps everyone to understand the differences between clarified butter and Ghee! Thanks for the quenstion!</span></p>
Unfortunate truncation.
<p>Another advantage of clarified butter is that it has a higher smoke point (485 &deg;F or 252 &deg;C) than regular butter (325-375 &deg;F or 163-190 &deg;C). This makes it a good choice for some cooking applications, such as sauteing.</p><p><br></p>
<p>;) Ok lol, I was kind of stumped there for a minute thinking...this &quot;Ghee&quot; stuff just seems like clarified butter...</p>
<p>Thanks for that info! It is always amazing me just how good Ghee really is! :) You can use it for so many things!</p>
<p>If you use it in baking, remember that you've separated the water out of it and you might need to add some back, depending on your recipe. I imagine you could use recipes (or substitutions) written for solid vegetable shortening.</p>
Thanks for the great tip! :)
<p>Hmmm sounds delicious! It's awesome to know this food has so many benefits while being tasty!</p>
<p>I agree! Not everything that's good for you has to taste disgusting :)</p>
Sorry, gotta call you a liar. It won't last long. It gets used right away in my house. Ha ha. The milk solids can be used as a sort of feta style cheese.
<p>Lol! Great idea on the milk solids though :)</p>

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