7 Scrumptious Recipes Using The Butter Substitute Ghee (2024)

FAQs

Can you substitute ghee for butter in recipes? ›

After all, this is just a refined, clarified version of what you've already been using. When making the swap, use a basic 1:1 ratio. For example, if the recipe calls for 3 tablespoons of butter, use 3 tablespoons of ghee instead.

Both can be enjoyed in moderation as part of a healthy diet. However, no evidence suggests that it's healthier than butter overall. In fact, ghee's perceived “health benefits” are greatly exaggerated. The compounds in ghee that have the potential to improve health are too insignificant to make a difference.

Store it. As the milk solids have been removed, ghee doesn't go rancid as rapidly as ordinary butter does, so refrigeration is not so essential. However, it will extend its life, so it's worth keeping opened shop-bought ghee or homemade ghee in the fridge.

Thanks to its high smoke point, ghee is incredibly versatile. (Think vegetable oil, but with way better flavor.) You can use it to sauté, roast, and even fry. Try swapping it in for olive oil while roasting vegetables, or use it to cook an omelet.

During the rendering process, it's heated for a longer period of time to allow the milk solids to caramelize, which gives ghee its signature nutty flavor and golden hue.

Check for signs of spoilage: Even when stored properly, ghee can still spoil over time. Before using your ghee, perform a sensory check. Look for any signs of an off smell, mold, discoloration, or unusual texture. If you notice any of these signs, it's best to discard the ghee.

High-fat foods are the trigger to spike cholesterol levels but ghee is often mistaken by people to be bad for health. In fact, ghee cholesterol can help you in maintaining ideal cholesterol levels when you consume it in the right quantity. Heedlessly consuming anything will harm your health. The same applies to ghee.

While both oils have a similar calorie count, the type of fat they contain differs. Ghee has a higher concentration of saturated fat, which has been linked to an increased risk of heart disease, while olive oil is rich in monounsaturated and polyunsaturated fats, which have been associated with improved heart health.

Ghee on toast is one of the favorite toast toppings for keto dieters and some health freaks. Nothing beats slathering a dollop of rich-tasting ghee on toast, which is soft and spreadable at room temperature. Ghee is not only tasty, but it is also nutritious.

Boosts energy levels

The healthy fats in ghee slow down the process absorption of caffeine present in coffee, preventing sudden spikes and crashes of energy.

How do you know if ghee is rancid? ›

Rancid ghee has a sour flavor and an unpleasant odor and may appear white instead of yellow. It is several years old. Over time, even under the best conditions, oils naturally lose quality. If your ghee has sat in the back of the pantry for several years, discard it and start with a fresh jar.

Conversely, if you neglect the ghee and it cooks too long after all the water has evaporated, the temperature will rise very high. The milk solids will burn. The ghee will turn black and take on an awful taste—a true disaster. Then, only good option is to start over with fresh butter.

“Ghee, when combined with honey in equal proportions by weight, transforms it to ama or toxin as they go through the digestive process. Honey can aggravate pitta; so taking it with spicy food further aggravates the same,” said Dr Sukumaran.

Like we avoiding ghee nd fish its lead to appear white spot on body. Fish with Milk products Milk with onions Milk products with citrus food items such as lemon, oranges, etc. Only these all should be avoided.

Avoid ghee when you feel bloated or are suffering from acidity and indigestion. Since ghee is rich in fats and cholesterol, it may lead to heart disorders and cancer in senior citizens.

Ghee Instead of Butter

Ghee is versatile and can replace butter at a 1-to-1 ratio when cooking and baking. If a recipe calls for 2 tablespoons of butter, use 2 tablespoons of ghee instead.

Ghee is a type of clarified butter with an aromatic and nutty taste. It contains very low amounts of casein or lactose and is thus a safer choice for people with milk allergy or lactose intolerance ( 7 ). In baked goods for which a strong, buttery flavor is desirable, it can replace butter at a 1:1 ratio.

It is so because ghee is made after churning butter and hence, contains no moisture. Using a solid fat, such as ghee, in baking will require a change in other ingredients”, she says.

Ghee can be used like butter in a 1:1 swap. Use it for baked goods, and because the water has been removed, it has a higher smoking point than butter, so it's great for frying and sautéing as well.