Ghee is made by simmering butter over low heat until the milk solids start to brown lightly. This mild caramelization infuses the ghee with its characteristically rich and nutty flavor.
The simmered butter is then strained to remove all the water and what is left behind is golden beautiful ghee!
Ghee can be used as a substitute for butter or any cooking oil. It is shelf-stable and has a high smoking point of about 465 degrees, this allows ghee to be used in almost any cooking method!
During the process of making ghee most of the casein and lactose are removed which makes it an excellent choice for those who may be dairy sensitive.
Ghee is also packed full of gut-healthy nutrients like omega-3s, butyric acid, and short-chain fatty acid!
Ghee can be used in the same way you would use any cooking fat but the unique flavors of ghee really shine when it is used as a finishing oil on any dish!. Try it out to add a nutty and rich flavor to some of your favorite recipes, even add a dollop into a cup of tea for a nutrient-dense boost!