Ghee is also known by the term "drawn butter", which is essentially the same thing, although often many people will simply melt some butter and call it drawn butter.
The process of clarifying butter is a bit more complex.
Then 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, golden butterfat called
he ghee.
Ghee is the purest form of butter fat. It is mentioned in ancient texts which have been
dated by historians to around 8000 BC. In the days when there was no refrigeration of milk,
so it was converted to ghee to lengthen its storage life.
Ghee is said to stimulate the secretion of stomach acids to help with digestion.
In Indian medicinal practice it is thought that ghee helps with ulcers, constipation, and the promotion of healthy eyes and skin.
An Indian folk remedy for thousands of years, believes that ghee also promotes learning and increased memory retention. It is used in Indian beauty creams to help soften skin, and as a topical for the treatment of burns and blisters.
In addition ghee has nutritional value, it is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, feeding all layers of body tissue and also strengthens the immune system.
A high concentration of a fatty acid that ghee contains is anti viral also.
Every Indian pantry has a store of ghee. It is used for desserts for frying and to smear on
top of rotis. A spoonful is poured on top of lentils to give them a lift.
Ghee is available commercially packed in metal cans.
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