7 Things to Know Before Cooking with Ghee

Cooking with Ghee

1. You can make it yourself

Ghee is clarified butter, simmered. This is easy to make. It is also easy to burn. Pay attention to the pot. When simmer, the milky solids of the butter separates from the oil as the water evaporates. Spoon out milk solids after about 15 minutes. The rest is Ghee: clear gold cooking oil with a high smoke point, long shelf life, and a fancy reputation.

2. People who are lactose intolerant eat Ghee (so do Paleos and Full 30s)

As Ghee is clarified, it is casein and lactose-free. Lactose intolerant people consume it and digest it. Most ghee recipes suggest discarding milk solids. Seriously? Should organic and grass-fed milk solids be discarded? If you or someone you live with is not lactose intolerant, keep them. Sprinkle them on salad, toss in a smoothie or spread on toast. Because the salty, creamy, and crunchy milk solids belong on really tangy sourdough or a crusty baguette.

3. Ghee has a high smoke point

Ghee has no water (remember, it evaporates when the butter is simmered), Ghee has a higher smoke point than butter, which is 465º F compared to 350º F in butter. This makes Ghee friendly for grilled cheese, chilaquiles, breakfast potatoes, and more.

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4. Ghee is very shelf-stable

Ghee does not have water, so bacteria cannot grow there so that you can avoid refrigeration. Ghee travels well: camping or off the grid. To keep the ghee shelf-stable, make sure your ghee container remains free from steam and water; Do not place on next to the steaming stovetop. If your Ghee is contaminated with water or food, refrigerate; This is good for future use.

5. Ghee can be expensive

Yes, good Ghee – organic, grass-fed – costs four times more than butter. If you are trying Ghee for the first time and do not think it is worth it, see # 1: Make your own. To get a good yield, start with at least one liter of unskimmed milk.

6. Ghee has a long historical image

Ghee has been used daily in-home cooking and medicine in India for thousands of years. Ancient (and contemporary) yogis chose Ghee for its anti-inflammatory, digestive, and peace-promoting properties. Ayurveda recommends roasting culinary spices in Ghee, which are more flavorful and nutritious.

7. Ghee is very diverse

In addition to the butter flavor, Ghee also has a unique roasted, nutty, flavor. This is an easy and tasty swap for butter or olive oil in a saucepan; Try Ghee for frying eggs, bread, rye creeps, or zucchini fritters. Ghee is a pure oil that melts quickly; it is ideal for spicy and flavored butter whether you dip summer lobster, smothering the fruit pancakes, or having oatmeal. Do you like Turmeric Latte? Your bed cup is going to get one level up – milk, turmeric, cardamom, saffron, a touch of sweet, and a spoonful of Ghee. This is the stuff that dreams are made of.

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