Cow Butter Ghee AMRITA, 500ml

What is ghee? Ghee is a type of clarified butter that originates in India. Ghee has been used for thousands of years as a cooking oil and in traditional Ayurvedic medicine.

Benefits Ghee is naturally lactose-free. It is easier to digest than many forms of dairy due to the fact the lactose and casein are removed during the clarification process. Ghee is also great for cooking because it has a high smoke point (250°C), so it doesn't burn like other cooking oils, such as olive oil and regular butter. Ghee is safe to cook with at high temperatures without the risk of the oils oxidizing, thereby creating damaging free radicals.

Production Process The production process begins with fresh certified organic butter. Carefully heating the butter, the fat and serum fractions slowly separate. After this first separation, the fat part is heated further until 110°C. This process ensures the absolute evaporation of all the moisture in the product. Furthermore, this temperature allows for the Maillard reaction to take place giving the final ghee its rich caramelized flavor.

What is the texture like? Ghee contains many fatty acids with different melting points. For this reason, you may find that ghee is grainy, crystallized, smooth, waxy, liquid, or a combination of various textures. This is caused by the melting and crystallization of the fats depending on the temperature and conditions during production, storage and/or transit. This does impact the texture, but there is no other effect on the taste, quality and shelf-life of the ghee. Furthermore, when you melt the ghee, any graininess will disappear, and it will return to a smooth liquid state.

What is ghee used for? Since ghee is essentially concentrated butter, it can be used as a butter upgrade for just about anything. It is often used as a cooking oil, for sautéing, stir frying, broiling, frying and baking. You can try it on popcorn, pancakes or toast, even in coffee!