Everything You Ever Wanted to Know About Ghee

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Everything You Ever Wanted to Know About Ghee
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In the Indian culinary universe, ghee is a beloved cooking fat, and also a luxurious one

When my little one started eating solids, my pantry was overtaken by an uninterrupted supply of ghee. The sudden invasion was caused by the matriarchs of the family, who wanted to ensure that I fed the infant only homemade, rather than store-bought, ghee. Steel canisters poured in from their kitchens to ours, enough to last a few months.

Ghee in no two households tastes the same. This is because the technique, cooking time, and even the vessel used to prepare it vary from one family to another. The quality of milk matters, and depends on the type of animal feed. Ghee in the mountainous Himalayan region, for instance, tastes different from the ghee found in the plains of Maharashtra due to the influence of terroir.

Since ghee has no water, it has a high smoke point , which makes it ideal for cooking over high heat. Its absence of milk solids also means ghee is good for those who have dairy allergies. And because it’s shelf stable, it does not require refrigeration, a characteristic that speaks to its origins as an ingredient able to withstand India’s hot weather.No, ghee does not taste like butter; it is lighter on the palate.

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