Ghee is used for a variety of things such as sauteing meats, fish, eggs, vegetables, roasting and frying.
Ghee is also used on baked potatoes, roasted squash toast, bread, bagels or used in place of butter or oil when baking.
The difference between regular clarified butter and ghee is that ghee is a clarified butter that is cooked further until it has a nutty golden perfection to it.
Ghee is basically the extreme version of regular clarified butter with a long shelf life.
You should use ghee as it can help reduce unhealthy cholesterol levels and it's high in healthy fatty acids that support heart health and cardiovascular health.
Ghee is anti inflammatory due to the butyrate that ghee contains which is a fatty acid that has anti inflammatory properties.
The amount of ghee you can eat per day is 3 to 6 teaspoons of ghee per day.
The best time to eat ghee is in the morning on an empty stomach which helps to cleanse the digestive system.
Eating ghee on an empty stomach also benefits your skin health as well.
You can use ghee a variety of ways such as for sauteing meats, fish, veggies, eggs, roasting and stir frying.
You can also use ghee on baked potatoes, roasted squash or like butter on bagels, toast etc or use ghee for baking in place of butter or oil.
Ghee is good for stomach problems and can help soften your poop and lubricate the digestive tract for easy passage of stool.
Ghee also helps control symptoms of indigestion such as bloating and flatulence.
Ghee does make you poop due to the butyric acid and healthy fats that lubricate the intestines and also make it easier for your poop to pass.
The side effects of ghee are increased risk of obesity, increased weight gain, increased risk of clogged arteries, stroke and heart disease due to the excess saturated fat contained in ghee.
It is cheaper to make ghee than buy ghee and it's very simple to make ghee as well.
Ghee does not have to be stored in the refrigerator although it should be kept away from light and use a clean utensil every time you dip it into the jar of ghee.
The amount of ghee you get from a pound of butter is around 1 1/2 cups of ghee per lb of butter.
When making ghee from butter you should always start with 25 percent more butter than the amount of clarified butter you desire.
For example 1 lb of butter should net you at least 1 1/2 cups of ghee due to the reduction and straining process.
Ghee is basically a byproduct of butter that is made by slowly simmering the golden good stuff from the butter and straining off the milk solids.
After that then pure butter fat is left which is ghee.
Ghee is also a rich source of vitamins, antioxidants, and healthy fats.
While fat should be consumed in moderation, studies show that eating fatty foods such as ghee can help the body absorb some essential vitamins and minerals.
Cooking healthy foods and vegetables with ghee may help you absorb more nutrients.
Ghee is not vegetarian as ghee still is produced from animals as there is no way for animals to be removed from the production of ghee because ghee contains milk as butter contains milk which is used to make ghee.
Ghee is made from regular butter that is clarified.
The Ghee is basically just clarified butter.
Ghee is somewhat healthier than butter because ghee is clarified butter.
However since ghee is still butter it's just as healthy as butter.
Ghee is a clarified butter and is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Ghee is rich in important nutrients like vitamin A, omega-3 fatty acids, and conjugated linoleic acid.
It may also help reduce gut inflammation and support heart health.
Ghee is similar to lard and is a type of clarified butter.
When you need a substitute for lard Ghee is a great substitute that you can use instead of lard with similar results.