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Oct 7, 2009 07:35 PM

Anyone use Ghee instead of Butter in recipes

I recently tried Ghee at a demonstration booth at Whole Foods.
As many of you know, its shelf-stable highly clarified butter.
It seemed to taste more flavorfull than butter.
Just wondering if anyone has substited Ghee for butter in recipes and foods
like Popcorn, mashed potatos, eggs etc.

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  1. I don't use it as a "mix in" ingredient, but I use it as a cooking oil in place of vegetable oil, butter, etc. Especially good for stir frying. Also, when oven roasting potatoes, I melt ghee, pour into roasting pan, toss parcooked potato slices in the ghee, and roast.

    1 Reply
    1. re: sbp

      I use ghee for high heat sauteeing. It doesn't burn, as it has all milk solids removed. I would clarify my own butter, but I think ghee is actually cheaper than doing it myself. Here, butter costs about $3 per pound. I can buy 2 pounds of ghee for about $6. If I made it myself, I would get probably only 70 percent yield, so it comes out cheaper (and easier) for me to buy it.

    2. Nope. That would get expensive fast.

      2 Replies
      1. re: Vetter

        Make your own ghee. It will only be marginally pricier than butter and you can control how flavored it will be based on the degree that the milk solids cook.

        I do sometimes use it as a mix-in ingredient. It's great with fresh cooked rice.

        1. re: Joe MacBu

          Agree with Joe MacBu. Make your own ghee. I use it in certain cookie recipes.

      2. My cost for a 23 oz. 99.8% pure New Zealand Ghee (Zahle brand) picked up at the nearby ethnic store was $7.00 in a jar...only problem is not using it as often as I should.

        1 Reply
        1. re: JimmyCracksCorn

          II have Zahle 23 oz. jar that is half used and 5 years old. It is not rancid. I keep it in the jar and in the refrigerator. If anything it has more flavor. I wondered about efficacy, after searching around and doing my own taste tests, I find that this product keeps long when left alone in the fridge. It is harder to work with cold if you are a spare user like me, but, better to have than to just throw away.

          There's something wrong with my methods because I cook often, almost daily, so this 23 oz jar should have been put to use many moons ago!!-D

        2. Yes, if you fry anything, you can use Ghee to fry. My mom does this sometimes...however, we only fry food on our backyard stove, because if done in the house, the oil molecules just trap the smells of the food and the smell lingers in the house.

          1 Reply
          1. re: sidra

            This is smart thinking. When I cook bacon, I cook the whole pound and place the fried bacon in a zip-lock. The shelf life of cooked bacon is weeks...this way I can get that bacon smell in and out all at the same time. It also makes adding bacon to a turkey sandwich all that easier, and a BLT is a snap.

          2. I make my own and use it as a finishing flavoring rather than all purpose cooking. Hubby is from India, and even he notices the difference.

            1 Reply