COOKING BENEFITS AND TIPS
Cooking ghee is a continual process, which requires a watchful eye. The butter goes through several different stages of clarification from a gentle simmer, to frothing, boiling, and rising up and settling down. Watch closely!
You know when you burn ghee, as it takes on a granular texture when chilled and turns a dull beige color because the lactose sugars have caramelized.
Excellent cooking oil – because ghee does not smoke until it’s heated to 375F/190C, it will neither burn nor splatter easily. When heated, its chemical structure remains more stable compared to other oils.
Stores well – due to its low moisture content, ghee can go weeks without refrigeration and last up to 6 months in the fridge. Ideally, ghee should be consumed within a month or two. Ghee becomes semi-soft and creamy once it cools. In hot climates, it will remain liquid.
The key to ghee longevity: Store in a cool place, keep covered and avoid letting any moisture or water in, as this promotes bacterial growth.
Although milk-based, it lacks both lactose and casein. It aids digestion, has antibacterial and antiviral properties promoting immunity and longevity.
Āyurveda recommends for overall health to add a spoon of ghee with one’s morning and evening meal. It is recommended to add ghee in the liquid form (melted) when adding it directly to your food.