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Ghee

Preparation, Uses, & Tips

Ghee can be cooked at higher temperatures than other fats or oils without burning.

You can purchase ghee or make it at home. To make your own, begin by melting unsalted butter over moderate heat. Stir the butter, and don�t let it boil. The milk solids will separate into three distinct layers: foamy milk solids on top, clarified butter in the middle, and protein milk solids on the bottom. As the butter becomes warmer, skim the froth from the surface with a spoon, and discard it. Then carefully pour the clarified butter into a container. Discard the milk solids. The clarified butter can be used immediately, or kept in an airtight container in the refrigerator for three to four weeks or longer. To use, simply re-melt.

Learn more about TraceGains, the company.

The information presented in the Food Guide is for informational purposes only and was created by a team of US�registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.

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The products and the claims made about specific products on or through this site have not been evaluated by KosherVitamins.com or the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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Ghee

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