What is ghee in cooking?

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 forms.

what is Ghee in Cooking: Factors that make Ghee  Supremely Nutritious

Considered to be fattening, ghee was rather avoided until recently, when some nutritionists 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.

Cooking Procedure

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. 

 

Low-heat cooking 

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. This was all about what is ghee in cooking.

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.

About Milkio Grass-fed ghee:

Try Milkio grass-fed ghee, manufactured by Milkio Foods, New Zealand using the finest ingredients, and traditional ghee-making process. Milkio grass-fed ghee is all-purpose and does not contain lactose, casein, and gluten.

The ghee offers an intense nutty feel-good aroma, rich, creamy texture, and versatility, making it a superfood for the kitchen.

Milkio Ghee is a carb & sugar-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly.

Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, please check the Milkio website for product specifications, and/or sales assistance.

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.

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Reference Links :

• Ghee