Why use ghee for cooking instead of butter

Desighee01 May, 2024Health

Ghee is a form of clarified butter. Regular butter contains milk solids, which implies to dairy-derived particles that contain lactose and casein. Buying Ghee in Australia has become a common practice. After all, ghee is delicious, and has a buttery flavor and texture. As milk solids are removed from ghee, it is a shelf stable product and does not require refrigeration. Ghee is also known to have a higher smoke point than butter, and many other types of cooking fats. Smoke point implies to the temperature at which oil begins to burn and smoke. As you cook with oil that is heated past its smoke point, you would be imparting a burnt flavor to your food items. Moreover, the advantageous phytochemicals and nutrients found in several unrefined oils are usually destroyed as the oil is overheated.