Discover the Ultimate Substitute for Ghee: Healthy Alternatives
– Ghee is a highly clarified butter produced using an Indian technique
– Ghee is made by separating the milk solids and butterfat in regular butter and cooking out the water
– The Indian technique simmers the milk solids until they become slightly caramelized before straining
– Ghee has a nutty flavor and a deeper color than butter
– Ghee is used in East Asian and Indian cooking for its rich flavor
– Ghee has a higher smoke point of 485º F compared to butter’s 350º F
– Ghee is suitable for high-heat cooking like sauteing and frying
– Ghee is shelf-stable and does not need to be refrigerated
– Ghee has reduced lactose content, although it is not completely lactose-free