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Ghee

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Is ghee the same thing as clarified butter or does it have a particular flavor that is different?

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  1. To make ghee, butter is cooked long and slow, until the all the water has evaporated and the milk solids are toasted. It is then strained to remove the solids. It has a warmer, nuttier flavor than clarified butter.

    3 Replies
    1. re: phofiend

      The "nuttier" flavor is from letting it very slightly brown after straining, an extra step from clarified.

      1. re: pine time

        Yeah really low and slow though.

        1. re: pine time

          No, the nuttier flavor comes from the caramelized sugars in the toasted milk solids, which infuse the butterfat. Once the solids are strained out, the fat is very stable and will not get any "nuttier" as the smoke point of the clarified butterfat is very high. If you want nutty, you have to let the solids caramelize before you strain them out. Not an extra step, just more time.