Ghee has a long shelf life, thanks to its low moisture content and the removal of milk solids during the clarification process.
#Butter means ghee free
Ghee is also free of lactose and casein, making it suitable for individuals with lactose intolerance or dairy allergies. It is rich in fat-soluble vitamins like A, D, E, and K, as well as conjugated linoleic acid (CLA), a type of fatty acid with antioxidant and anti-inflammatory properties. In addition to its culinary uses, ghee is also valued for its potential health benefits. Its smoke point, which is the temperature at which it starts to burn and produce smoke, is higher than that of regular butter, making it a preferred choice for searing meats and achieving that perfect golden crust. It offers a unique depth of flavor that enhances a wide range of dishes, from traditional Indian curries to baked goods and even bulletproof coffee.ĭue to its low moisture content and high smoke point, ghee is well-suited for high-heat cooking methods like sautéing and frying. Ghee has a rich, nutty taste and a delightful aroma that sets it apart from regular butter.
The butter used to make ghee is typically churned from fermented cream, which adds a distinct tangy flavor to the final product. Ghee is traditionally made from cow’s milk, although variations using buffalo milk or sheep’s milk can also be found. One of the key differences between ghee and clarified butter lies in the production process. It is made by simmering butter until the milk solids separate and are then strained out, leaving behind a golden, flavorful liquid. Ghee, a staple in Indian cuisine, is a form of clarified butter that has been used for centuries.
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