Cooking Ghee Butter (for Mung Bean Soup)
If you've heard of the word ghee, chances are you're familiar with South Asian cuisine. If not, it's a type of clarified butter that is used in the dishes.
"Ghee" comes from the Sanskrit word meaning "sprinkled," and it basically means that the milk fat is rendered from the butter to separate the milk solids and water. It's made by melting butter and skimming the fat off of the top. You'll be left with a yellow liquid when it's hot and a creamy looking solid one when the ghee cools down.
We use no: Preservatives, salt, water, coloring, BST hormones.
Our ghee is the finest variety available in the U.S. We make ghee the old fashoined way, cooked slowely over a low heat for hours. This is the way our family has been making ghee for the past 32 years. Because the ghee is made weekly, you are buying ghee straight from our kitchen.
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