Ghee is clarified butter, which basically means the butter has been cooked and strained to remove water and milk solids, and is then gently simmered to yield a rich nutty flavour. Once the liquid is left to cool, you get ghee.
Ghee boasts some interesting features when compared with plain old butter. It’s used for its rich taste and most importantly its high smoke point. Whereas standard butter burns at 350 degrees, ghee cooks right up to 485 degrees before it burns.
- KTC Butter Ghee in a 500g tin— don't worry, it's much longer lasting than butter
- Rich in vitamins A,D,E and K
- KTC is the largest independent oil and fat business in the UK: they know butter