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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Ghee GHEE Introduction Buying and storing Preparation tips Nutritional highlights References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Garlic, ginger root, spices, and seasonings are often sautéed in ghee at the start of a recipe to bring out their flavors. Ghee is clarified butter—butter from which the milk solids and protein have been removed. This staple of traditional Indian cooking is rapidly assuming a place in contemporary Western cooking. It provides a useful medium for sautéing because it does not burn as easily as regular butter, while retaining much of the flavor of butter. Varieties Ghee is sold as traditional clarified butter, and as a blend of 50 percent clarified butter and 50 percent vegetable oil. Buying and storing tips Because the protein and milk solids have been removed, clarified butter is quite stable. It can be stored in the refrigerator for months. Availability Clarified butter is available in many natural foods and East Indian grocery stores, as well as some grocery stores. Preparation, uses, and 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. Nutritional Highlights Ghee, 1 tsp (5g) Calories: 45 Protein: 0.0g Carbohydrate: 0.0g Total Fat: 5.0g Fiber: 0.0g

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