If you’ve seen recipes (possibly for Indian dishes) or diets (like Paleo or raw) that call for ghee and then scoffed at the high price tag of the store-bought stuff, you can find comfort in knowing that it’s super easy to make ghee at home. The simple process involves heating regular butter to separate the milk solids. (If you’re really ambitious, you can even start with homemade butter.) I’ve eaten ghee before but this was my first time to make it at home, and I was surprised how it easy it is. Alton Brown’s recipe for ghee served as my guide, though I heeded some cautions in the comments and reduced the heat a bit, which worked fine. Seriously, why would you ever buy it when it’s this simple?
Now, how to use it? The options are endless. I use it like I would butter — for frying an egg or sautéing vegetables or spread on bread. Food Network swears by ghee for popcorn and also offers an amazing-sounding ravioli recipe involving ghee. Do you eat ghee? What’s your favorite way to use it?
- Time: 10 minutes
- Cost: $2
- Materials: 1