Unlock the Power of Ghee: A Nutritious and Versatile Ingredient
What is Ghee?
Ghee, also known as clarified butter, is a rich, creamy, and shelf-stable spread made by cooking butter to remove milk solids and water. This process makes ghee a better option for those with dairy sensitivities, although it’s still not suitable for vegans.
A Brief History of Ghee
Ghee has been used in Indian and other Asian cuisines for centuries, but it didn’t gain popularity in the United States until recently. With the rise of grass-fed butter and low-carb diets, ghee has become a staple in many health food stores and home pantries.
Cooking with Ghee
Ghee’s high smoke point makes it ideal for high-heat cooking, sautéing, frying, and drizzling. It can be used in place of butter or oil in most recipes, and its rich flavor adds depth to dishes like:
- pasta carbonara
- salmon with lemon and herb cauliflower rice
- orange sriracha chicken
Making Ghee at Home
Making ghee is a simple process that requires just one ingredient: butter. Simply:
- melt the butter in a pan over medium-low heat
- skim off the milk solids as they rise to the surface
- for an extra caramelized flavor, leave a bit of the milk solids in to brown before straining out the rest
Storing Ghee Safely
Ghee’s long shelf life makes it a convenient addition to any pantry. Simply store it in an airtight container in a cool, dark cabinet. If you notice any changes in color or smell, it’s best to discard the ghee.
Health Benefits of Ghee
Ghee is rich in:
- conjugated linoleic acid
- vitamins K, A, and E
- butyrate
These nutrients may have positive effects on:
- obesity
- cancer
- heart health
- digestion
However, it’s essential to consume ghee in moderation due to its high saturated fat content.
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