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Ghee is one of the best kept health secret on India. For centuries it is in use across the country. Ghee is a Sanskrit word for a clarified butter. Because the preparation of this butter involves heat, it has a distinctive toasted flavor, often described as nutty. Unlike other butter-based products, it has a high smoking point and can be stored without refrigeration for weeks. As long as it is stored in airtight containers, it does not spoil easily.
Traditional ghee is produced from the milk of cow and buffalo in india, but it can also be made from any other milk-producing animal. The process begins with the standard butter created through the churning of milk fats, solids and water. This butter still contains a significant amount of moisture, which must be boiled off to create a clarified butter.
Sticks of pure butter are placed in a large saucepan or kettle over medium to high heat. As the butter melts, it begins to boil. The solids settle to the bottom, while a thicker layer of oil forms in the center. The excess water forms a foamy top layer as it boils away.
Once the boiling process has slowed considerably, the middle layer should have a golden brown appearance. This is the clarified butter or ghee. The preparer carefully spoons off this layer, making sure not to disturb the layer of solids on the bottom. The ghee is allowed to cool in an airtight canister. It can be reheated for deep frying or drizzled over dishes like a syrup or sauce.