Understanding Ghee

Ghee, or clarified butter, has been a staple in Indian cooking and Ayurvedic medicine for thousands of years. This golden liquid is made by simmering butter until the water evaporates and the milk solids separate.

Production Methods

There are several methods to produce ghee:

Traditional Bilona Method

This ancient method involves:

1. Turning milk into curd
2. Churning the curd to extract butter
3. Heating the butter slowly to remove moisture and separate milk solids

The bilona method is considered superior as it preserves more nutrients and medicinal properties.

Direct Cream Method

This modern commercial method involves:

1. Separating cream directly from milk
2. Converting cream to butter
3. Heating butter to make ghee

While faster, this method may not retain all the beneficial properties of traditionally made ghee.

Health Benefits

When made from quality milk, ghee offers numerous health benefits:

• Rich in fat-soluble vitamins (A, D, E, K)
• Contains butyric acid, which supports digestive health
• High smoke point (250°C), making it ideal for high-heat cooking
• Shelf-stable without refrigeration
• Suitable for most lactose-intolerant individuals as milk solids are removed

How to Choose Quality Ghee

Look for these indicators of high-quality ghee:

1. Color: Good quality ghee has a rich golden color
2. Aroma: It should have a pleasant nutty aroma
3. Texture: At room temperature, it should be semi-solid
4. Source: Ghee made from A2 milk from indigenous cow breeds is considered superior
5. Production method: Traditional methods generally yield better quality

Common Uses

Ghee is versatile in the kitchen:

• As a cooking medium for everyday dishes
• For tempering spices in dal and other dishes
• In sweet dishes and desserts
• As a topping for rice, rotis, and other foods
• For medicinal preparations in Ayurveda