embedded soul in milk that remains invisible until it is extracted. To make gheemilk is first converted into yoghurt. Then by churning yoghurt fat moleculesstart floating on the surface. These are then collected and finally this fatmolecules are heated for moisture to evaporate. As the water moleculesevaporate butter changes its quality in taste, fragrance, and color. Butter hasa tendency to get rancid. However the pure ghee after it is cured over heathas minimal tendency of getting rancid.When polyunsaturated oils are heated these create peroxides and other freeradicals. Ghee has a very high smoke point and does not burn easily duringcooking. Ghee has stable saturated bonds and so is lot less likely to form thedangerous free radicals when cooking unlike other oils. Ghee is short chain of fatty acids that are also metabolized very readily by the body.Food is one field where many misconceptions exist even among the so-calledelite. For many ignorant reasons and wrong business propaganda theconsumption of ghee is relatively much lower than dangerous vegetable oils.
Modern culinary techniques provide a variety of ways to cookhealthier, and using cleaner, purified ingredients such as ghee ishighly beneficial for your health. According to Food-India.com, gheeis clarified butter that is devoid of any solid milk particles or water.Ghee is commonly used in India and southern Asia in place of oil orother fat products. According to Ayurvedic tradition, using ghee incooking and for other sources of consumption may provide varioushealth benefits.
Ghee has quite a long history, as it has been used in Indian cooking for manythousands of years. Ghee is an essential (and nutritional) element in much of Indian cuisine, much the way butter or margarine is used in American cooking.Ghee also transcends the cooking realm, as ghee is also often used in religious
ceremonies and various healing arts in Indian culture. Additionally, Ghee’s
nutritional and health benefits are touted as ideal for anyone from athletes tosimple dieters.Ghee is in fact a form of clarified butter. The process of clarifying butter is abit more complex. The butter is melted and simmered (this process is also
called ‘rendered’) in a pot or large saucepan until three layers form: a foamy,
watery layer, which is skimmed off, a solid butter layer, and a milk solids layer.The separated butter is the clarified butter, a liquid mass of rich, goldenbutterfat.Chefs often use clarified butter because it will not burn during frying becausethis is known as a high smoking point, and possesses a more buttery flavor.