What is Ghee? Yeah, I had to look it up too. Lots of Paleo bloggers cook with ghee, at least the ones who allow dairy into their diets. It was time for me to try it out.
Actually, I stumbled onto the ghee I purchased today rather accidentally. Although I feel the grocery store has been my second home the last several days, I needed to go again. When in the international foods section, I spotted the Ghee in the Indian foods. It of course went in to my cart.
Back to the original question: What is ghee anyway? When butter is clarified, or separated from the milk solids and water, you get ghee.
This is the ghee I purchased:
I do not recommend this brand of ghee. I looked on Mark Sisson’s site, Mark’s Daily Apple to get a little bit of information about how to use the ghee. Apparently, ghee is only pure ghee if the middle eastern word “asli” which is “real.” Note, the ghee I purchased says “artificial flavoring” on the ingredients list:
Fail for me.
Lesson learned: pay attention to the labels! what I purchased was probably a cheap substitute of hydrogenated vegetable oil. Gross.
Before I read the label, I opened the packaging and tasted the ghee. Guaranteed this is not what real ghee tastes like. It was NASTY. It had the faint taste of spoiled dairy. However, I mistakenly tried to warm some up on a hot pot. The ghee I purchased popped, which made me think it wasn’t that clarified after all.
Disappointed to say the least. So should I take it back to the store I bought it from? I’m not satisfied with the product, and it wasn’t by any means cheap. Something I’ll have to ponder. Either way, I’ve learned my lesson and should have been a more informed consumer before I made the purchase.
To learn more about ghee, and how to make a ghee and coconut oil mix, read this article from Mark’s Daily Apple. The comments are particularly helpful. His site has hundreds of readers who’s combined knowledge makes his blog posts a wealth of knowledge.
Does anyone have a good source for ghee? Do you cook with ghee?