The story
Ghee is the golden fat left when butter is melted slowly and the milk solids are taken away. We pour it into glass jars and close each one with gingham and string. A spoonful gives rice, vegetables or breakfast eggs a nutty depth.
Ingredients
Butter.
Storage
Keep the jar closed and use a clean, dry spoon. It keeps at room temperature or in the fridge.
How to use it
- For frying: ghee does not smoke at high heat.
- Stir a spoonful into plov, rice or porridge.
- Use in place of butter in pastry and biscuits.
Nutrition facts
TODO: To be supplied by the brand
- TODO: Ozuqaviy qiymat (nutrition facts)
- TODO: Yaroqlilik muddati (shelf life)
Questions
How is ghee different from butter?
Ghee is butter that has been melted and cleared of milk solids, so it doesn’t burn when frying and keeps longer.
My ghee has set — has it gone off?
No. Ghee turns grainy and firm when cool and melts again when warm. That is normal.
Pairs well with
Add it to a gift box
This product is part of our gift boxes. The breakfast box, The golden box.