Comments on: Homemade Ghee Recipe https://www.perrysplate.com/2017/07/how-to-make-ghee.html Making healthy family recipes since 2008 Tue, 29 Jul 2025 00:15:14 +0000 hourly 1 https://wordpress.org/?v=6.8.7 By: Sammy https://www.perrysplate.com/2017/07/how-to-make-ghee.html#comment-64160 Sat, 14 Dec 2024 13:40:21 +0000 http://www.perrysplate.com/?p=21935#comment-64160 In reply to J Lo.

@J Lo, Actually u r right,Ghee or Clarified Butter(in USA)shelf life is much more u can easily use it for a year without put it into fridge,but having on one condition that once u heat clarified butter there should not be any buttermilk left in it So while strain clarified hot butter it must be completely clean while before put in any shelf in kitchen.

]]> By: Natalie Perry https://www.perrysplate.com/2017/07/how-to-make-ghee.html#comment-62718 Fri, 17 Feb 2023 17:52:32 +0000 http://www.perrysplate.com/?p=21935#comment-62718 In reply to Nitty.

Thank you for the helpful information!

]]> By: Nitty https://www.perrysplate.com/2017/07/how-to-make-ghee.html#comment-62649 Mon, 28 Nov 2022 06:26:31 +0000 http://www.perrysplate.com/?p=21935#comment-62649 Honestly, it’s just so good to see how you are promoting ghee. As an Indian, I could tell all the readers that ghee has tons of amazing benefits. One serving suggestion: if you make like a rice porridge or lentils (dal) put one or half teaspoon on the dish while serving and see how much difference it will make. And ghee is well recognized by Ayurveda for it's crucial health benefits. It all starts with a happy cow’s or buffalo’s (we mostly use buffalo milk in India) full cream milk, then you can make cream, yogurt, butter, ghee, cottage cheese, multiple sweets... Endless possibilities ;)

]]> By: Natalie Perry https://www.perrysplate.com/2017/07/how-to-make-ghee.html#comment-62636 Mon, 24 Oct 2022 23:57:24 +0000 http://www.perrysplate.com/?p=21935#comment-62636 In reply to Mark.

When it's at room temperature, yes, the texture is slightly gritty. I don't use it at room temperature in place of butter though. Just for cooking.

Higher quality butter tastes better.

]]> By: Mark https://www.perrysplate.com/2017/07/how-to-make-ghee.html#comment-62619 Tue, 27 Sep 2022 04:56:29 +0000 http://www.perrysplate.com/?p=21935#comment-62619 Does ghee always have a gritty texture? I've made it several times -- and I love it -- but at room temperature, it's gritty, so I don't care for it on toast (I just use regular butter). Is there a way to make ghee "creamier" in its texture, or is grittiness simply the nature of ghee?

Also, what difference does "good butter" make, especially since all the water is being boiled away?

]]> By: Natalie Perry https://www.perrysplate.com/2017/07/how-to-make-ghee.html#comment-62612 Mon, 26 Sep 2022 21:37:02 +0000 http://www.perrysplate.com/?p=21935#comment-62612 In reply to Jill Love.

Ha! You're welcome! :)

]]>