We love to try new foods. Some are great. Some don’t measure up and some become staples in our kitchen. See what you think.Many recipes call for clarified butter which involves slowly heating unsalted butter until the water evaporates and the fat is separated from the milk solids. Making ghee is slightly different because the milk fat is simmered longer with the milk solids so that they caramelize giving the finished product a distinct fragrance and nutty-tasting flavor. The process is time consuming.
GuruNanda Ghee Clarified Butter does the work for you producing ghee from cow’s milk which can be used in any type of cooking calling for oil. It has a high smoking point, making it ideal for stir-frying and sautéing. Though a typical ingredient in Indian recipes, we used the ghee in place of oil in recipes with good success. Typically, you can use less ghee than oil when frying.
GuruNanda Ghee is shelf-stable so it does not need to be refrigerated after opening. It comes in a 14-ounce jar. One tablespoon has 115 calories, 12.7 grams of fat (8 grams of which are saturated), 33 milligrams of cholesterol, and no protein, carb or sodium.
