While a significant amount of ghee made and sold in India is made from buffalo milk butter, only ghee made from cow’s butter (must be grassfed!) has religious significance. On a broad level, grassfed ghee is said to encourage fat metabolism and weight loss due to the high levels of Tonalin CLA, supports stable moods and consistent energy levels, and boosts the body’s natural defenses against harmful bacteria. Ghee is also loaded with essential items like butyric acid, an essential component to a healthy digestive tract.
Any cook worth their salt has used clarified butter and maybe ghee. If you haven’t used the latter, time to get with it. Everybody’s doing it, for good reason! Here’s the deal: Clarified butter is an oft-used staple in many restaurant and home kitchens. Indian clarified butter, or ghee, is becoming popular in the same.
At it’s simplest, ghee is a clarified butter that originated in India, and is now becoming a staple of both professional and home kitchens. Does the color of ghee reflect the quality of the product? The short answer: Yes!
