Ghee: Better Than Butter?

Ghee: Better Than Butter?

Ghee has become quite popular in certain circles lately.

It’s been praised as an alternative to butter that provides additional benefits.

However, some people have questioned whether ghee is superior to regular butter, or may even pose health risks.

This article takes a detailed look at ghee and how it compares to butter.

What Is Ghee?
Ghee is a type of clarified butter. It’s more concentrated in fat than butter because its water and milk solids have been removed.

It has been used in Indian and Pakistani cultures for thousands of years. The term comes from the Sanskrit word meaning “sprinkled.” Ghee was originally created to prevent butter from spoiling during warm weather.

In addition to cooking, it’s used in the Indian alternative medicine system Ayurveda, where it’s known as ghrita.

Because its milk solids have been removed, it does not require refrigeration and can be kept at room temperature for several weeks. In fact, like coconut oil, it may become solid when kept at cold temperatures.

BOTTOM LINE:
Ghee is a type of clarified butter that is stable at room temperature. It has been used in Indian cooking and Ayurvedic medicine since ancient times.
How Is It Made?
Ghee is made by heating butter to separate the liquid and milk solid portions from the fat.

First, butter is boiled until its liquid evaporates and milk solids settle at the bottom of the pan and turn golden to dark brown.

Next, the remaining oil (the ghee) is allowed to cool until it becomes warm. It’s then strained before being transferred to jars or containers.

It can easily be made at home using grass-fed butter, as shown in this recipe.

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