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Ghee: better than butter?

It looks like butter. It smells like butter. It’s even made with butter. So is ghee actually any better than butter? Well, it might depend on your purpose. Ghee, or clarified butter, is a fat commonly used in Indian, Moroccan and Arabic cuisines. While you still won’t see it in many grocery stores, ghee has been growing in popularity in recent years despite origins that go back nearly 8,000 years. According to a recent study, the local ghee market grew about 4% from 2009 to 2016. “It’s an ancient food,” said Bev Martin, co-owner of Simply Ghee in Lancaster, Pennsylvania. “Ghee is literally just butter without the lactose, caseins and moisture.” To start the process, butter is heated to just over 212ºF. During this melting process, the milk solids separate and fall to the bottom of the pan resulting in a clear, golden liquid — this liquid is cooled to become…