1. First, check the label for ingredients; pure desi ghee should have only one ingredient: cow's milk or butter. Avoid ghee with additives or preservatives. 2. Next, trust reputable brands known ...

Indian dairy brand Amul has issued a public advisory alerting consumers to counterfeit Amul ghee circulating in the market. The company has discovered that some dishonest distributors are selling ...

What’s left is pure fat (with all the butter flavor, but without the milk solids). Ghee, meanwhile, takes clarified butter ...

Unlike butter, ghee is lactose- and casein-free, can last for months at room temperature, and has a high smoke point of about 485 F, which is perfect for basting melt-in-your-mouth kebabs, crafting ...

Ghee is also pure fat, and when boiled extensively, it leaves behind just fat without any lactose. Butter, on the other hand, retains more lactose compared to ghee, so you may not tolerate butter well ...

Start by examining the ghee closely. Pure ghee should have a consistent golden-yellow to deep-yellow colour, often influenced by the quality of the milk used. If the ghee appears pale, overly ...

Asprey came up with the idea for bulletproof coffee after a “transformative experience” he had when he tried yak butter tea on a trip to Tibet. Bulletproof coffee or ghee coffee is essentially ...

Ghee is a vital part of South Asian cuisine, and it tastes great when infused with spices. Here's some expert advice on how to prepare your own.

Additionally, ghee is best consumed in its pure form or added to warm foods such as rice, lentils, or soups, as heating it at very high temperatures can destroy its beneficial nutrients.