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because the milkfat solids are removed ghee has a higher smoke point than butter. your call.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
I'm trying my first jar of ghee. I find it to be intensely flavourful. Like butter on steroids. I'm enjoying it during my Whole30, as it's an allowed fat while staying "dairy-free". Never have tried Kerrygold.
I bought some ghee recently, and I do not find it to be as good as butter. Maybe it's the brand I bought. It is good, and has a nice buttery taste, but it's nowhere near the greatest thing ever like I hear people say.
I think just like butter ghee will vary from brand to brand. Purity Farms brand was the first one I tried and I wasn't impressed...at all. Then I ordered from Pure Indian Farms and their ghee was fantastic (at least to me), a really rich flavor. They also have these falvored ghees that are lovely as well, the Digestive Ghee is my favorite on a hot sweet potatoe or even a bit in a cup of hot coffee or tea. It's pretty pricey stuff though.
Making ghee is rediculously easy, plus you get to control the quality of the ingredients.
Cover mesh strainer with a few layers of cheesecloth. Take 2 sticks butter. Melt at low heat in a pan. Continue to cook until foamy. Watch carefully, and cook until the milk solids will begin to brown slightly and sink to the bottom of the pan. Remove from heat. Pour butter through strainer into a heatproof jar. Allow to cool, and store in the fridge.