What is ghee in cooking? A straight reply to this is that ghee is a cooking medium. More relevant to the culinary practices of South East Asia, ghee is flavorful and scrumptiously loaded with several nutritional benefits.
Ghee or clarified butter is produced by simmering the butter on a slow flame. The process is continued until the milk solids separate leaving behind a rich golden aromatic liquid fat. This liquid fat or ghee can be consumed in both cooked and uncooked form.
Factors that make Ghee so Supremely Nutritious
Considered to be fattening, ghee was rather avoided until recently, when some nutritionist took up the baton to reclaim the glory of ghee in our diet. Slowly, several scientific research proved what is ghee in cooking. It was found that ghee contains all the vital vitamins, antioxidants, healthy fats, beta carotene, and much more that are good for our health. It is the cooking procedure of ghee that makes all the difference. Let us see how…
Why NEW ZEALAND?
The New Zealand dairy industry has a long history as a trusted supplier of safe and sustainable dairy products, exporting for more than 170 years and to more than 130 different markets. We are known for our commitment to a strong global food system, open and free trade, and efficient supply chains, to ensure everyone has access to safe, affordable food.
Source: NZ story.
On a lighter note, before we get into what is ghee in cooking, let’s see how ghee is cooked.
The process of preparing ghee or clarified butter starts with accumulating cream from cow milk or curd made out of cow milk. This first step is to procure butter from the accumulated cream. Butter can be churned out directly from curd as well.
It involves a long process of churning the cream or curd until the solid fat or butter separates leaving behind the buttermilk. The butter, thus procured, is heated over a low flame until it converts into liquid fat leaving behind some more solid residues. This liquid fat is called ghee or clarified butter.
One of the major factors that influence what is ghee in cooking is the slow cooking process. Ghee is prepared at a controlled temperature between 221-244 degrees Fahrenheit until the water evaporates.
Later the temperature is raised to 266 degrees Fahrenheit. This is when the casein, lactose, and whey proteins go through the Maillard reaction. This, when the milk solids get caramelized, gives a distinct taste and flavor to the ghee. It is this low-heat treatment that helps it to retain all its nutrients and organic compounds.
You should know the origin of the food product you purchase and also the procedure in which it is manufactured. Read the label for organically pasture-fed ghee or clarified butter.
And if you want to avoid the fine prints on the food label, just close your eyes and pick Milkio grass-fed ghee. Be rest assured with the high-quality and unadulterated grass-fed ghee.
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