Blog

Ghee is a low-fat, shelf-stable substitute for butter and other culinary oils. The essence of Indian cuisine is Ghee, made from cow's butter strained to eliminate all of the milk particles like caseins and whey. Ghee is one of the most revered foods in Ayurveda, and it has remarkable therapeutic value. In India, it is used in traditional Indian recipes, as frying fat, and even in Ayurvedic supplements. Ghee is created by separating the liquid and milk solid parts of butter from the fat. To begin, boil the butter until the liquid has evaporated and the milk solids have settled to the bottom of the pan, getting yellow to brownish. The process of heating and filtering the milk solids removes nearly all of the lactose, making it lactose-free.