Ghee is clarified butter — a fragrant, flavorful oil that is well suited for cooking, as it doesn’t burn easily. It’s more shelf stable than butter and can be stored outside of the fridge for up to 6 months.
In the process of turning butter into ghee, the milk solids are removed. So, even folks who have a milk protein intolerance can consume ghee without issue.
Ghee is made by gently heating butter until the water evaporates and skimming & straining out the milk solids so that only the liquid fat is left. Slowly heating the butter on low heat is important as it helps retain vitamins and minerals.
Ghee is rich in antioxidants, vitamin E, and vitamin A. Cooking with fat-rich ghee may help improve bioavailability and absorption of certain nutrients in your food.
Continue reading “How to Make & Use Ghee”
mama libélula 