Years ago, real butter bested margarine in the battle for best creamy spread – but now there’s another product stirring up buzz in the butter world:
Commonly used in Indian cooking, ghee is made by heating butter to separate and remove milk solids and water – what’s left is pure butterfat. Classified as a type of clarified butter, true ghee has a complex, nutty flavor and golden brown color.
What makes ghee better?
Ghee is typically made from pure, organic butter. But unlike butter, the finished product has a higher smoke point, making it a better choice for high-heat cooking and sautÃ©ing. It also has a longer shelf life – some products can even be kept at room temperature. Ghee is also lactose free, which is a major benefit for those who have problems digesting dairy products.
How can I use ghee?
Try ghee in place of butter or other oils for cooking, frying and sautÃ©ing – it also works well as a spread for toast and a topping for veggies and popcorn. As is the case with any fat, remember to use ghee in moderation.
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