Going into grocery stores, here in Mauritius is very interesting, products from different origins lay one next to the other, indian, Chinese, European and Creole are all available. Some of them were completely unknown to me.
Being on a lactose free diet, I always look for alternatives to butter. I came across GHEE, a form of clarified butter one day and started to look into it.
What is ghee?
If you are unfamiliar with it, Ghee is unsalted butter that is cooked to remove all the milk solids that browned (caramelized) in the fat resulting in a golden pure fat with almost no protein and casein.
Ghee is important in Indian cooking as it is used as cooking oil.
For those who don’t see jars of it at grocery stores, Ghee can easily be made at home.
Unsalted butter preferably organic has to be melted over low heat and allowed to bubble and simmer until most of the water has evaporated. It can take from 40min to 2 hours depending on quantity to obtain a transparent result. The result is then filtered over a paper strainer to separate the milk solids.
Ghee has many benefits, a high smoke point (250˚C), It doesn’t need refrigeration, it is high in vitamins A, D, K and E as well as having the highest content of natural conjugated linoleum acid (CLA). Ghee has 25% of medium-chain and short-chain fatty acids