Ghee is a clarified butter has been used in Indian cooking and Ayurvedic medicine for centuries.
Originally made to prevent butter from spoiling in warm weather, you can keep ghee on your counter for weeks and just like butter, you can spread ghee on bread or crackers but you can also fry and cook with it with far less chance of it burning. Ghee is made using a simple and traditional method which involves heating grass-fed butter to remove water and milk solids, making it lactose-free and easier to digest, particularly for those with dairy intolerances. This same process in which Ghee in removing milk solids allows the fuller flavour of the butter to come through and take on an extra nutty, rich and unique flavour.
Filled with beneficial fatty acids which have been shown to be beneficial for your heart and a higher concentration of butyric acid, known for its positive effects on immune function and inflammation.
Traditionally made using only grass-fed butter this ingredient offers an amazing and flavourful substitute to using oil, consisting of good saturated fats and rich in oxidised cholesterol it’s fast becoming a great alternative in healthy organic cooking both sweet and savoury.
- Ghee has a higher smoke point. Regular butter begins to brown, smoke and scorches even at low temperatures, which you may have discovered if you’ve ever tried to fry eggs in butter. Ghee, on the other hand, doesn’t burn as quickly because the flammable milk solids have been removed. The smoke point for ghee is 252 degrees Celsius which makes it better than butter when it comes to browning, searing or sautéing.
- Ghee has a longer shelf life. The process used for making ghee prevents it from spoiling as quickly, so it will last for around six months in the refrigerator or up to a year in the freezer. Especially if it will be used sooner than six months, ghee stored at room temperature remains spreadable. Just make sure it’s stored in an air-tight container to keep it free of moisture.
- Ghee is easier for lactose-sensitive people to digest. For the lactose-sensitive ghee may be an option since the trace amounts of dairy are in a form dairy-sensitive people can tolerate.
See more recipes on our blog and follow @ossaogranic for how you can use Ghee in your cooking. With The Ghee, our organic and grass-fed clarified butter you can enjoy the full flavour and nutrients it has to offer. It’s a #gutfeeling.