The process of simmering the butter and filtering out the impurities and milk solids removes 99% of the lactose and casein, meaning that even those who are lactose intolerant can often eat ghee without any issue. That said, it's still made from dairy, so those with more serious dairy allergies should still steer clear. Ghee is literally all of the best parts of butter without any of the troublesome allergens like casein and lactose. Ghee has a longer shelf life than butter and higher smoke point (375F), making it ideal for sautéing, searing or frying. The result is the delicious browned, nutty, caramel-like taste and aroma ghee is known for. Ghee is clarified butter that is simmered longer until all of the moisture evaporates and the milk solids brown slightly. Clarified butter is butter that has been gently heated on a stovetop, causing the milk fats, water and other impurities to separate out to the top and bottom of the pan, leaving just the golden liquid (now clarified butter). Ghee is clarified butter… taken a step further. Need more reasons to add it to your pantry? Read along… Used for thousands of years in India and a staple in Ayurvedic healing practices, ghee is one of those superfoods that gives you the best of both worlds: it’s a wonderful health boosting food that has impeccable flavor. Its flavor is smooth, nutty & toasty and it’s full of fat-soluble vitamins and healthy fatty acids. Think of it simply as a more flavorful and nutritious butter replacement. Right alongside familiar favorites like olive oil and coconut oil is ghee – a byproduct of butter, made by slowly simmering it and straining off the milk solids to end with pure butter fat. Healthy fats have gotten a lot of attention lately.
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