Gheeking out over Ghee!

Traditionally Ghee used to be made from the cream of milk. But that’s a much longer process that involves first getting the cream of milk, and then whipping it to separate the white butter from the milk, then making Ghee from that white butter.

This process is shortened by utilizing butter. And here it helps to clarify the confusion tied to Ghee and clarified butter. Ghee and clarified butter are two terms that are used almost interchangeably, but ghee is simply not the same as clarified butter. There is a subtle yet distinct difference.

Butter consists of butterfat, milk solids, and water. Regular grocery store butter consists of 80% butterfat, 16-18% water, and 2-4% milk solids. Some European brands have butter that has 85% butterfat, and homemade butter usually has an even higher % of butterfat. This is important because higher the percentage of butterfat, the more flavorful it gets. So the baked goods that it’s used in turns out more flakier and savory dishes are more flavorful.

Clarified butter is 100% butterfat because it’s made by heating butter on medium flame, whereby the water evaporates and the milk solids separate and sink to the bottom. Whereas, Ghee is also 100% butterfat but unlike clarified butter, where butter is cooked only to the point where milk solids separate, for making ghee – butter is cooked to the point where milk solids start to caramelize. Knowing the tipping point when to pour the golden goodness out is part art, part science and part skill.

Zara Ghee consistently produces thick, creamy, and flavorful Ghee that sticks to the spoon yet is soft enough to spread. Being able to hold a spoonful of Zara Ghee upside down fills me with pride and reminds me that focusing on quality over quantity shows in the final product, every time!