The clarifying process also removes casein and lactose, making ghee suitable for the dairy-sensitive. Why we love it:Ĭlarifying butter by removing water creates a higher smoke point-about 465º F compared to butter’s 350º F. It even appears in the Vedic myth of creation, when the deity Prajapati created ghee from nothingness and poured it into the fire to form his offspring. Ghee has played a key role in Ayurveda for centuries, where it's prized for its anti-inflammatory, digestive, and therapeutic properties. It is shelf-stable, with a high smoke point and deeply nutty flavor. In comparison, ghee is cooked over low heat until the milk solids have a chance to start to brown lightly, creating a slightly nutty, caramelized vibe. In France, clarified butter has uncooked milk solids, yielding a product with a very clean, sweet flavor. butter that has been simmered and strained to remove all water. It's a lot to love, but what exactly is ghee, and what’s the best way to maximize its goodness? Read on. And the distinctly flavored fat has deep roots in well-established Ayurvedic practices. It's also shelf-stable and has a generously high smoke-point, making it pretty much the ideal cooking oil. It’s unbelievably delicious, like ultra-rich French butter ( aka the good stuff), that's been gently caramelized and transformed into a smooth spread. Click here to read the whole guide-then stock up. This story is part of the Healthyish Pantry, a collection of articles breaking down the ingredients we love most.
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