Ghee is the traditional cooking fat used by people from India. It’s the most delicious, as well as healthy, fat that is used as medicine in Ayurveda to cure many ailments. Ghee has recently been popularized all over the world and is available in every ethnic grocery store, but many people make it at home. That sounds like too much work, you say? The task of ghee-making is not as difficult as you may think, however.
If you are making ghee from grass-fed cow milk, then the ghee will be rich in vitamin A, D, E, and K as well as the beneficial fatty acid conjugated linoleic acid.
Apart from this nutritional value, those who cannot digest lactose and casein (the milk protein) can also use ghee because these compounds are removed from milk while you make ghee.
Moreover, the high smoking point of ghee makes it a stable cooking medium and you can use it to stir fry, sauté, or deep fry your foods.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.