Made from cows’ milk, ghee provides a rich, lightly nutty flavor when spread on toast or pancakes, as well as when used for baking, grilling meats, or roasting vegetables. Its high smoke point (485º) makes it ideal for deep-frying and other high-heat applications.
Perfect as a buttery, lactose-free cooking option, ghee is made by churning cream into butter, after which impurities are removed and any water boiled away. The fat is retained, and any milk-fat solids — which contain lactose — are discarded. Keto-friendly and paleo-friendly!
Ghee’s prevalence of short-chain fatty acids has been shown to be easier on digestion, and its ratio of monounsaturated to polyunsaturated fats indicate a high absorption rate. Replacing saturated fats with polyunsaturated and monounsaturated fats decreases “bad” low-density lipoprotein (LDL), leaves “good” high-density lipoproteins (HDL) more stable, and has been shown to benefit the prevention of coronary heart disease.
|Better Than Clarified Butter||
Clarified butter is heated until its water evaporates and milk solids separate. By contrast, ghee is cooked until milk solids caramelize, giving it a golden color and a nuttier flavor than its clarified-butter cousin.
Solid when refrigerated, soft at room temperature, and liquid when heated, Ghee can be used as a skin moisturizer, a carrier for fragrance oils and fat-soluble vitamins, and as a salve for minor burns and scrapes.