Ghee
CommonSouth Asia, the Middle East, and worldwide
A highly concentrated dairy-fat product obtained from milk, cream, or butter by processes that remove nearly all water and nonfat solids.
About Ghee
A highly concentrated dairy-fat product obtained from milk, cream, or butter by processes that remove nearly all water and nonfat solids.
Nutrition
FatAt least 99.6% milkfat under the Codex milkfat-products standard
Protein—
Lactose—
Common Uses
◌ Cooking◌ Frying◌ Baking◌ Traditional dishes◌ Finishing foods
Interesting Facts
- Codex Standard CXS 280-1973 defines ghee as a product obtained exclusively from milk, cream, or butter.
- The Codex compositional standard specifies a minimum of 99.6% milkfat for ghee.
- Its very low content of water and nonfat solids distinguishes it from ordinary butter.