Can I just ask what’s the benefit of ghee over butter?
It removes the milk solids (is lactose and protein free), is more shelf stable (doesn’t need refrigeration to keep it from spoiling) and has a higher smoke point. Plus it tastes slightly more nutty than clarified butter.
Lots more if you cook it longer. Of course, if you cook it TOO long…
Edit: some people who are sensitive to dairy products can still tolerate ghee.
Thanks I shall have to try it. I have frequently got distracted and nuked butter in the microwave and it’s turned into a runny disaster. Would this be similar?
I’ve got pretty bad ADHD, but I’ve made ghee plenty of times before and it’s been just fine. This is the first time I’ve let it go this far, and I fully expect it to be fine. So yeah, you should be OK, just be careful after a while. Or use Allie’s method
Same for me. Ghee is shelf stable. I take a jar out to use and it stays on the counter until I am ready for another jar.
Ghee doesn’t harden as much as refrigerated butter - so I find it easier to use
Also waaay yummier. Without fail my son will wander into kitchen to find out what deliciousness is cooking when I make ghee.
Yep, it smells awesome.
Going to make my second ever batch of ghee today as the first batch is almost gone. I love the slightly browned butter flavor it has that you don’t get in commercial ghee (which I will never buy again).
I leave my butter out on the counter in a covered dish and my ghee stays on the counter next to the stove. Hadn’t had either one spoil yet.