What is Ghee?
Similar to clarified butter, ghee is a result of separating the milk solids and the butterfat in butter while cooking out the water.
Unlike the French technique, where the butterfat gets strained immediately, the Indian method takes it a step further. It simmers the pure butterfat for a bit longer, caramelising the milk solids before straining the butterfat. This gives ghee a deeper colour and a slightly nutty flavour.
Essentially, it is a premium cooking oil celebrated for its taste, nutritional benefits, and medicinal qualities.
Ghee is shelf stable! It’s a perfect addition to your pantry!
Origin of Ghee
Ghee originated in the Indian culture and has been a staple in Indian households for thousands of years. It is widely used in Indian cuisine and Ayurvedic traditions.
While ghee has been around for centuries, it has become increasingly popular over the last few years in certain Western diets, such as keto and paleo.
Using Ghee in the West
In Western cuisine, ghee can be used as a substitute for butter in most cooking applications, particularly for sautéing vegetables, frying eggs, searing meat, roasting potatoes, making grilled cheese, or drizzling over cooked grains like rice or oatmeal.
Thanks to its rich buttery flavour and high smoke point, which allows for high-heat cooking without burning, you can also use it in baking certain desserts for added richness.
Experience the authentic taste and health benefits that have made Ghee a staple in kitchens around the world.
