Ghee has a high smoking point of up to 485ºF, it is perfect for frying and sautéing. Can be used as a seasoning for oat meal, rice, popcorn or just spread over any type of bread or pancakes.
Health Benefits of Ghee.
According to Ayurveda, Ghee can help fight infections, promote flexibility, enhance digestion by stimulating digestive enzymes allowing food to be broken down more efficiently, bolster the immune system and more.
Ghee contains Vitamin E and Beta carotene, which are know for their antioxidant properties.
- In a thick bottomed saucepan, melt unsalted butter over a medium high heat. Do NOT cover!
- Lower the heat and simmer until the sugar and the proteins (milk) separate into curds that sink to the bottom of the saucepan. Be patient, the time taken will depend on the quantity of butter you started with.
- Line a metal strainer with cheesecloth. Pour the clarified butter through the cheesecloth and strainer into a sterilized glass jar to separate the curds from the liquid.
- Leaving you with liquid gold with a mild nutty flavor.
You do not need to refrigerate ghee. In an air-tight container it can be stored in a cool, dark cupboard for up to a year.