Ghee

Definition

Traditional clarified butter obtained by slow melting and filtration of butter to remove water and milk proteins.

How it works

Ghee is produced by slowly melting butter to separate the pure fatty matter from the solid residues (milk proteins and water). This process makes it more heat-stable and gives it a longer shelf life. Unlike regular butter, ghee has a higher smoke point (210°C), making it suitable for intense cooking. It has a rich, nutty flavor characteristic of Indian cuisine.

Role

Thermally stable cooking fat containing conjugated and butyric acids.

Examples

• Indian cooking, Sauté at high heat, Baked Goods, Light Frying, Grilled Naan

Recommendations

Use ghee for high-temperature cooking. A single teaspoon is enough to flavor a dish. Although derived from butter, it is more suitable for those lactose intolerant.

Key takeaway

Ghee is a stable and flavorful fat ideal for hot cooking.

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