Ghee, also known as clarified butter, is a variation of clarified butter that is popular in the culinary traditions of the Middle East and India
. It is made from cow milk butter, which is treated with low heat until the water evaporates, leaving behind milk solids
. The solids are skimmed off or strained if needed, resulting in a clarified liquid fat known as ghee
. Ghee is created by removing milk solids, so it contains only trace amounts of lactose and casein, which are milk sugars and proteins
. This makes it a good source of fat for people who are lactose intolerant or have dairy allergies
. Ghee has been used in Ayurveda, a centuries-old form of alternative medicine practiced in India, as part of herbal medication
. It is believed to have anti-inflammatory, digestive, and therapeutic properties
. Ghee is also known for its high smoke point and nutty flavor, making it a popular choice for cooking
. Some key differences between ghee and regular butter include:
- Preparation : Ghee is made by simmering butter gently until all the water is cooked off, and the milk proteins separate from the fats and settle into the bottom of the pan, toasting and caramelizing
- Smoke Point : Ghee has a high smoke point of about 465°F (235°C), compared to butter's smoke point of around 350°F (177°C)
- Shelf Life : Ghee is shelf-stable and does not require refrigeration
- Nutrition : Ghee contains only trace amounts of lactose and casein, making it a suitable alternative for people with lactose intolerance or dairy allergies
Ghee can be used in various dishes, both sweet and savory, and is often used in Indian and South Asian cuisines
. However, it is rich in fat, so it should be consumed in moderation as part of a balanced diet
