Ghee, on the other hand, is much more concentrated, with 99% fat and just 1% trace elements. Devoid of water and milk proteins, ghee has a longer shelf life. It lasts months at room temperature, unlike butter which goes rancid in a matter of days.
Ghee scores over butter when cooking too. Heat butter above 120 degrees Celsius and its milk proteins will cause it to scorch. Ghee comfortably heats up to 200 degrees Celsius you can use it to deep-fry, if you’re feeling indulgent. It’s explains why ghee is so popular in India, and is increasingly used across the world.
So why not replace ghee with butter in all the recipes?
This story is from the December 04, 2022 edition of Hindustan Times.
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This story is from the December 04, 2022 edition of Hindustan Times.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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