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Anyone make Ghee- questions?

post #1 of 9
Thread Starter 
I made my own Ghee this morning. How long can you keep it? I assume you need to refridgerate it?? Thanks!
post #2 of 9
Good question! I've always immediately used the ghee I make, so I don't know; however, I do believe that by removing the milk solids, ghee becomes quite long-lived. I'd store it in a clean, sealed container in the fridge, and test it prior to using it each time. If it's rancid, it should be easy to tell.
post #3 of 9

We buy our ghee

It's never gone bad just sitting in our pantry. It's like an oil, really and we go through it pretty quickly. We buy a quart jar every 2-3 months or so.

I think I'll buy an oil can for it, since I don't like how it spills all over the place.
post #4 of 9
I make ghee pretty often, and don't refrigerate it unless the weather is very hot or we're going away for a week or so. We go through it really fast, though, so that's probably part of the reason it's never gone rancid. You could also keep out a small amount and refrigerate the rest-so much easier to spread at room temp.
post #5 of 9
Hey Carminex! We've missed you over at the NJAP list! Hope you are doing well.
Anyway, I used to make my own ghee all the time. I think the reason Ghee was originally made in India is because it doesn't need to be refridgerated. But it's tricky - if you don't boil it long enough, it can get rancid, too long and it will burn.

I always cooked it over the lowest heat possible until the hissing and popping stopped... and then watched it closely until it just started to turn brown - then took it off the heat.

Email me if you need more specific details...
post #6 of 9
I gotta ask: "What is ghee, what do you do with it, and how do you pronounce the name?" Help......

post #7 of 9
I believe ghee and clarified butter are the same thing. I have always heard it pronouced "gee" with a hard g sound. Basically, you heat butter up and a bunch of milk solids will come to the top forming a "scum". You scrape that off, and then pour off the clear butter leaving the other solids that have sunk to the bottom. Basically, you get an oil out of it with a butter flavor. Butter goes rancid at room temp very quicky. It also allows you to cook with it at higher temperatures than solid butter, which will smoke and scorch.


post #8 of 9
That certainly does help ! But what does one do with ghee once they have it? Or what are the optimal uses for it?
post #9 of 9

We have Madhur Jaffrey's

"Fast and Easy Indian Cooking" or similar title? Anyway, mostly we fry some spices in it to release their flavor, and then add the rest of our ingredients.

Cynthia Lair's "Feeding the Whole Family" has some recipes that ghee would be good in.

My DH adds it to hot cereal and uses it for frying / sauteing in place of oil. Basically whererever you would use cooking oil or a tad of butter.
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