WHY SHOULD I USE GHEE?
Ghee is primarily saturated fat, and by now we should all love and cherish saturated fat from grass-fed animal sources. Also, since 99.9% of the milk solids have been removed, many people allergic to casein and lactose do perfectly fine with ghee. I’m not sure if I believe in a perfect food, but this is darn close!
WHAT WOULD I USE GHEE FOR?
I use ghee most of the time for cooking, especially sautéing, frying, etc. Basically if a recipe calls for vegetable oil to coat a pan, I use ghee. You really haven’t lived if you haven’t coated a pan with ghee and then fried your eggs in it. (Ok, well, maybe if you’ve fried them in bacon grease) I also use olive oil and coconut oil on occasion, but ghee just tastes so darn good (like buttah!) plus it has a higher smoke point due to the lack of milk solids and water. You can also use ghee in any application you would use butter. Sometimes if we have run out of Kerry Gold butter, I’ll put ghee on my baked sweet potato. Or I’ll even put it in my coffee with coconut oil! And I’m not gonna lie, I’ve been known to just drink ghee straight out of the container. The possibilities are endless!