Fool-Proof Oven Ghee

Ghee is clarified butter that is made by heating butter to remove water and milk solids. Ghee has a higher smoke point, and is shelf-stable, so it can be kept at room temperature for weeks. When I am cooking at high temperatures, my jar of Ghee is what I reach for. Ghee has so many uses, including baking, roasting or flavoring vegetables. This oven technique guarantees perfect Ghee, without the risk of burned butter.

I discovered Ghee a few years ago, when I spotted a jar at a local grocery store– and tossed it in my grocery cart. Hmmm. What is this buttery concoction, and how can I use it? Oh, let me count the ways!

When I am roasting or searing meat, chicken or fish, butter adds so much flavor. The risk of using butter, is that the butter could burn. With Ghee (clarified butter) the milk solids and water are removed, so it has a high smoke point.

Here, I’ve seasoned and seared fresh Halibut. In a cast iron skillet, I’ve added some Ghee, fresh thyme sprigs and a garlic clove. By tipping the skillet, I’m able to baste the fish with the seasoned Ghee. Delicious!

America’s Test Kitchen posted a video on how to make Ghee in the oven. I was almost out of the Ghee that I had purchased. As with most groceries, nowadays, the price has really gone up! I’ve always wanted to make Ghee, so I was intrigued enough to try the oven method that America’s Test Kitchen had developed. Let’s do it!

A small Dutch oven is what you’ll need. Preheat the oven to 250F. Allow to bake, uncovered, for 2-3 hours. That’s it!

The nutty aroma of the butter smells great. The looks of it… meh. Not so impressive, is it?

Line a fine mesh strainer with cheese cloth. Strain the clarified butter to separate the milk solids. Done!

The color of the liquid Ghee is gorgeous. An hour later, the Ghee had solidified to a lighter color. There is no need to store the Ghee in the refrigerator. I keep mine on my kitchen counter, because I use it often. It’s completely safe and shelf stable. This jar of Ghee lasted 2 months, at room temperature. I need to make more, today, because it’s cheaper than buying it ready made.

TASTING NOTES: I don’t slather Ghee on whatever I am making. A small amount goes a long way when I’m sauteing or basting. Ghee adds so much rich and buttery flavor, and it’s perfect for brushing on to a griddle when making pancakes. It doesn’t burn!

Here are some ideas that Google provided on how to use Ghee:

Baking: Use ghee in place of butter or oil in baked goods. Ghee’s high smoke point and nutty flavor make it a great choice for melt-in-your-mouth cookies.
Sautéing: Warm ghee in a pan and use it to sauté vegetables.
Frying: Ghee’s high smoke point makes it suitable for frying.
Roasting: Ghee can be used to roast vegetables or potatoes.
Mashed potatoes: Ghee can be used to mash potatoes.
Spreading: Spread ghee on toast.
Drizzling: Drizzle ghee over popcorn or vegetables before serving.
Cooking: Ghee can be used in place of butter or oil in most recipes.
Curries: Ghee is often used to cook Indian curries because of its rich aromatic taste.
Ghee rice: A popular South Indian dish where rice is cooked with ghee and whole spices.

In addition, the health benefits of Ghee are listed if you “what are the benefits of ghee“. While I don’t follow a Paleo diet, this is one of the benefits that’s listed. Honestly, I use Ghee primarily for cooking. I mean, who doesn’t love the taste of butter? (In moderation, of course.)