Deep Foods Inc. · 5 g
Pure Cow Ghee
What it is
This is clarified butter made from pure cow's milk. The process of making ghee involves simmering butter to remove water and milk solids. This leaves behind a pure fat that has a rich, nutty flavor and a high smoke point. It is a staple in many cuisines, particularly Indian cooking, where it is prized for its distinct taste and versatility. The clarified nature of ghee also makes it shelf-stable and suitable for those with lactose sensitivities.
How people cook with it
Ghee is a flavorful fat that can be used in a variety of cooking applications.
- For sautéing vegetables
- To finish cooked grains
- As a baking fat
- For frying
Ghee can be used in place of butter or oil in most cooking methods. Its high smoke point makes it ideal for frying, searing, and sautéing at higher temperatures without burning. It adds a rich, nutty depth to dishes. In baking, it can contribute to a desirable texture and flavor in pastries and breads. It is also commonly drizzled over cooked rice, lentils, or vegetables to enhance their taste and aroma. A small amount can be used to add richness to sauces or marinades.
How it differs from similar foods
Unlike regular butter, ghee has had its water and milk solids removed. This results in a pure fat with a longer shelf life and a higher smoke point. The clarification process also gives ghee a distinct nutty flavor profile that is different from the creamy taste of butter.
Who it is for
Home cooks and professional chefs use ghee for its unique flavor and cooking properties.
How to keep the rest
Store the remaining ghee in a cool, dry place away from direct sunlight. Because the water and milk solids have been removed, it does not require refrigeration and can be kept at room temperature for extended periods. Ensure the container is tightly sealed to maintain freshness and prevent any contamination.