Ghee is devoid of milk particles or water.
Ghee oil, made from clarified butter, originates from India. It is commonly used as a cooking oil in South Asian, North African and Horn African cuisine. It adds aroma, flavor and taste to dishes.
Preparation
Ghee oil is prepared in a similar fashion to clarified butter but with different cream and slower. It is simmered slowly and the moisture, which causes spoilage, evaporates, leaving only the solid milk particles behind. This extra step means you do not have to refrigerate ghee. Furthermore, it has a longer shelf life and a higher burning temperature.
Function
The higher burning point means it is ideal for saut ing and stir-frying. In Ayurvedic medicine, practitioners believe ghee has conductive healing properties that help the body rejuvenate.
Considerations
The American Dietetic Association advises that ghee is high in saturated fats and because of how it is prepared, is slightly more concentrated and contains more calories and fat per teaspoon than regular butter.
Tags: clarified butter, higher burning, milk particles
