The Golden Glory that we have always stored away in the refrigerator is Clarified Butter or Ghee. It’s purer than butter and has a bold richness and a clean finish without any of the typical butter’s subdued milkiness. Besides, it has a high smoke point, making it the best alternative for high-temperature cooking.
Recently, Ghee, or toasted clarified butter, has gained much attention as a healthier fat. Adherents of the paleo diet abide by it, and several people who have difficulty digesting milk feel that ghee is better on their stomachs than butter. Although health statements are questionable, ghee is undoubtedly tasty when consumed in moderation and can be part of a healthier lifestyle.
What is the ghee culinary process?
Ghee is often referred to as clarified butter, but it merely goes a step further than that. Ghee is explained as boiling the unsalted butter until the milk solids and the water reach the surface where it is skimmed. Ghee is formed by cooking the butter for a prolonged period and straining almost all the milk solids and water left behind by pure butter.
If it is pure or seasoned with spices and herbs, ghee can be used in virtually any application that calls for butter, simmer and sautéing, or drizzle over veggies kernels. Those who are not aware of the clarified butter culinary definition must stick till the end of this piece, in addition to its delicious taste and flexibility.
Ghee is packed with healthy fatty acids. Many individuals with lactose intolerance are still digestible when the fructose lactose and proteins casein are separated from the butter’s milk solids. Ghee or clarified butter also appear to meet that standard for adopting a Paleo diet, eliminating dairy products (although vegans are also not okay).