Also known as “Indian clarified butter” or “drawn butter,” ghee is butter that has been melted over a low temperature so that all the water content has boiled away and the milk fats have been skimmed off.
What remains is a nutty, intensely flavored fat that withstands higher cooking temperatures than butter and can even be stored in your cabinets, rather than in the fridge (it won’t go rancid). Indians believe it has healing qualities. And it’s even more nutritious than butter: The process of creating ghee concentrates the conjugated linoleic acid—a healthy cancer-fighter that also prevents atherosclerosis (hardening of the arteries)—found in the butter.
Prep tip: Use ghee from grass-fed cows to make stovetop popcorn for a rich butter flavor, or use it in this delicious apple recipe.
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