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Ghee: The Benefits Are Clear
Ghee is what makes so many of India’s delicious dishes so rich and buttery. Learn how with Groupon’s exploration.
Ghee doesn’t contain anything that’s not in your average stick of butter, but its properties seem downright magical. It’s shelf stable, it can take about 150 more degrees Fahrenheit of heat than butter before burning, and it pours readily. The trick to turning butter into ghee is simple, though it requires some sustained attention. Just bring the butter up to boiling heat for a long period of time, and watch as its sugars and proteins separate from the translucent fats in the heat. After a pass through a cheesecloth or a filter, you’re left with a golden liquid that’s pure fat, containing no dairy sugars to make it burn or go bad. In India, ghee is typically made with cultured butter—that is, butter churned from cream that has been thickened overnight into a substance much like sour cream. In the kitchen, it’s commonly drizzled on naan or other flatbreads, or used to sauté meats and veggies.
Though it may seem odd to think of butter as medicine, ghee has an established place in the Ayurvedic healing tradition. It’s often used as a medium for other beneficial substances, and on its own, it’s been touted as a remedy for conditions ranging from poor digestion to fever and has even been said to bolster memory, especially memory of how much you enjoy butter.