Ghee also
called clarified butter is a traditional cooking fat from India and a wonderful option for those with dairy allergies as all the milk proteins have been removed leaving only the nonallergenic butter oil.
Also
called clarified butter, ghee is essentially just the fat in butter and has no detectable casein (milk protein) or lactose, which are the two components of dairy people tend to have strong negative reactions to.
Ghee, also
called clarified butter, offers the nutritious benefits of butter, with greater ease of digestion.
What is left in the middle is a pure golden - yellow liquid
called clarified butter.
Not exact matches
Once the milk solids turn a golden brown color the
clarified butter will take on a rich fragrant nutty flavor that is
called «noisette
butter» or «beurre noisette» which is a French name for «brown
butter» or «hazelnut
butter».
You can purchase
clarified butter (sometimes also
called ghee if browned a bit) or you can make it.
Clarified butter is also
called drawn
butter.
I see a lot of recipes
calling for
clarified butter as a topping but I really think the
clarifying step is unnecessary.
A variation of
clarified butter, ghee is paleo - approved and a great substitute for recipes that
call for
butter.
Commonly
called «
clarified butter,» ghee has been used in Indian cooking for centuries and plays an important role in a natural foods kitchen.
Indian meals, at least in the US contain large amounts of saturated fat, often in the form of
clarified butter called ghee.
Called by any other name it's really just
clarified butter.