Why Ghee Has Become My Go-To Cooking Fat

I remember a time, not too long ago, when cooking with butter was sinful. The low-fat, low-dietary cholesterol craze really did a number on butter's reputation. (And how did that turn out for us?)

Thankfully, we're starting to turn a corner. More and more studies are confirming that saturated fat has a neutral effect on heart disease.

Butter is an extremely nutrient-dense food loaded with vitamin A, vitamin D, and even vitamin K2 in a very absorbable form.

A bigger concern than its fat content is lactose. Many people can't tolerate dairy, or are sensitive to it, due to their inability to properly digest lactose.

This is why I'm completely in love with ghee.

It's basically butter cooked down to remove the milk solids. This means that it's both casein and lactose-free while retaining the vitamins and minerals that make butter nutrient-dense.

And the flavor... oh man, I haven't met a food that doesn't taste better with a little bit of ghee.

The low and slow cooking method gives ghee a rich, delicious nutty flavor.⁠ It's also a high smoke point cooking fat (485 degrees) and shelf-stable.

The only downside is price. Ghee is not cheap, especially the grass-fed, organic variety. Someday I'll make my own to see if it's worth the cost savings. In the meantime, I stock up whenever I see a sale (don't tell Tyler).

Do you cook with ghee?