What Is Ghee? We Asked 3 Chefs How They Use the Ingredient
In the culinary world, many ingredients have captured the hearts and palates of people across different cultures. One such versatile and revered ingredient is ghee. Ghee has been a staple in traditional Indian cooking for centuries, known for its rich flavor, unique aroma and high smoke point. If you haven't used ghee before, you likely have a few questions about what it's made out of and the best ways to use it. So, we've enlisted the help of a few culinary experts to explain everything you should know about this delicious, multifaceted ingredient.
What is ghee?
Ghee is a traditional ingredient in Indian cooking made through the process of clarifying butter.
As food scientist Bryan Le, Ph.D. explains, cooking full-fat butter under low heat induces the Maillard reaction, a chemical reaction that gives browned food its distinctive flavor. "This reaction happens between the residual protein and lactose while evaporating any water found in the butter," he explains. "After skimming off the caramelized solids, the remaining material is mostly made up of milk fats."
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What is ghee made of?
Ghee is made from cow's milk, traditionally hand-churned into butter before undergoing the clarifying process. "When I think about ghee, it makes me reflect on my childhood; I used to spend hours churning the milk fat for my mom, who ensured it was a staple in our pantry weekly," says Manjit Manohar, executive chef of The Regency Bar & Grill. As far as its makeup, ghee is made of approximately 98.9% lipids. "It is composed of primarily saturated fat, but also contains unsaturated fats, omega-3 fatty acids and vitamin A," Le explains.
What is ghee used for?
Ghee is a commonly used ingredient in India and can be used as a cooking fat in a variety of recipes. "In India, ghee is used for several things: to make desserts and to put on top of flatbreads," explains celebrity chef and Food Network star Maneet Chauhan. "Ghee is a prized commodity in India—it is more expensive than butter and lasts longer." For special occasions, ghee is used as opposed to oil in India. Ghee is also used in many Hindu rituals.
Ghee is an excellent choice for frying due to its high smoke point. It can be used like any other cooking fat and will add a nutty flavor and aroma to any dish. "As a chef, I enjoy cooking with ghee mostly for frying foods because of its distinct feature of high smoking point," says Manohar. "I also use it as a base for roasting and sautéing foods."
How is ghee different from butter?
Though it's made from butter, ghee has certain advantages over butter. "Ghee can be stored at room temperature and also has a very high smoking point which is great for tempering spices in and fry ingredients," says chef Maunika Gowardhan, author of Tandoori Home Cooking. Ghee is also more flavorful than butter and will likely last longer since a little bit goes a long way in cooking.
The chemical composition between ghee and butter is also very different. "Ghee contains very little water, protein, and lactose," says Le. "Butter, on the other hand, is specifically an emulsion of milk fat, water and protein."
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Is ghee better for you than butter?
While the nutrient profile of ghee and butter is similar, there is no evidence that one is healthier for you than the other. "Ghee may be better for those who are highly lactose intolerant, as it contains less lactose than butter," suggests Le. As Gowardhan points out, both have their uses. "Butter is creamier and the ideal fat required for baking or making a creamy sauce," she says.
Is ghee different from clarified butter?
Ghee is a type of clarified butter. However, it's slightly different from typical clarified butter due to how it's made and how it tastes. "Ghee has a very distinct flavor because it is cooked very slowly to remove all the milk solids and caseins," explains Manohar. "Unlike other similar foods, ghee is cooked longer than clarified butter to ensure a distinct nutty aroma and added brown color."