What is Ghee?
Ghee, or clarified butter, is made by melting milk at low temperatures. On the Indian subcontinent, cow milk was typically used, however traditional forms of clarified butter in the Middle East and Africa included goat or sheep milk. The process is the sameas the milk is heated, the water evaporates, and slowly the liquid fats are separated out as the milk solids (proteins and sugars) condense and are then skimmed or strained out. You are then left with a clear liquid oil that solidifies at room temperature. Sometimes the butter is fermented prior to heating, which can change the properties of the ghee. Because the water is almost completely evaporated out of ghee, it is remarkably shelf-stable at room temperature.
Every month, Dr, Sheila, Chopra's Chief Medical Officer will be answering questions from our followers. If you have a general question for her around health and wellness, please send us an email to email@example.com, and your question may be the one she answers next month. This month, Dr. Sheila answers a question about ghee.Quoted From: https://chopra.com/articles/ask-dr-sheila-is-ghee-really-beneficial
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