Ghee is simply the best part of the butter- the fat! Without any of the milk elements, ghee is perfectly safe for people with dairy sensitivities. The cooking process, while removing the dairy and water, gives it the complex nut and caramel flavors that ghee is known for. This makes ghee the perfect choice for anyone that has trouble digesting dairy products but wants to get all the benefits found in grass-fed milk.
Organically raised and grass-fed butter is the building block to any nutritious ghee. Grass-fed cows are known to have higher amounts of fat-soluble nutrients:
- Vitamin A, D, E, K, K2
- Naturally occurring CLA (Conjugated Linoleic Acid)
- Omega-3’s
- Butyric Acid
Ever cook with an oil and it just burns and smokes when placed in a hot pan? This point at which the oil literally is “too hot to handle” can be considered the smoking point and means that you’re burning the oil! Chances are that you won’t like the flavor of that burnt and oxidized oil, and it’s really not that good for you to consume. Ghee has the distinction of having a high smoke point (485°!), meaning that you can do anything with ghee besides putting directly onto an open flame grill; saute, stir-fry, pan fry, searing, baking, and even deep-frying!
Ghee is hidden in milk; the work to achieve this gift is by the willful act of churning, through which rich butter appears. When this butter is heated over fire, the most hidden part of milk- golden ghee- is revealed!
