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Nanak Pure Desi Ghee, Clarified Butter, 56-Ounce Jar
- Clarified Butter
List Price: $ 24.99
Discount Price: $ 25.99
This form of clarified butter is popularly called ghee
Customer Reviews
| 41 of 41 people found the following review helpful  My diesel, By Verified Purchase(What's this?) This review is from: Nanak Pure Desi Ghee, Clarified Butter, 56-Ounce Jar (Grocery) This stuff is cheap, delicious, and healthy calories. It's my diesel. I put it on almost everything. Load up some vegetables, cooked squash, scrambled eggs, or mashed potatoes with it and you can run all day without hunger. It doesn't have a strong flavor like butter, so you can use a lot of it without overwhelming the taste of the food you're putting it on. 0 It keeps fine without refrigeration, so you can keep a few tubs around. I plan to survive on my stash of this stuff when the zombie hordes come and the grocery store is closed. 28 of 28 people found the following review helpful The Best Ghee I have seen out there, By The Celican (Wayy north of Philadelphia, USA) - See all my reviews This review is from: Nanak Pure Desi Ghee, Clarified Butter, 56-Ounce Jar (Grocery) I have been consuming Ghee ever since I was a kid and I definitely know a thing or two about Ghee. 0 Color: First of all the yellower the Ghee, the better. Cow ghee yields yellower ghee, and Buffaloes yield white ghee. Grass Fed cows yield the most yellow ghee, which is better than hay fed or whatever-fed cows, whose ghee is not so yellow. If you buy regular butter from a store and make ghee, it will not be so yellow - much whiter. It is because the cows which helped make that butter were not fed green grass most of the time. Flavor: The flavor is rich, deep, nutty, and Umami. I have a strong sense of smell and almost feel I am standing next to a cow when cooking with this ghee, in a good sense. I don't get that feeling when eating regular butter. The aroma lessens significantly if you heat it or cook with it. It is more palpable if you just melt it on something. This ghee is made by culturing the cream first with yogurt, and THEN e xtracting ghee out of it. It is a big value-add in terms of flavor and nutrition, and it is also the traditional way. Extracting ghee from sweet cream butter will yield a different tasting ghee. Please note that whatever the method used, the final product (Ghee) is always sterile and free from any cultures. Texture: It is granular in appearance, which is the mark of top class Ghee. Superior ghee is always a bit granular. Of course, it all melts away into a smooth liquid upon heating. There are no particulates. Storage: There is practically no expiry date on Ghee. It'll last forever if you store it sensibly at room temperature. If it smells rancid then something is wrong. Otherwise, it is fine. Nutrition: Ghee is great for the Mind, Tissues, Organs and Skin. It has CLA which is anti-carcinogenic. It helps absorb Vitamins A,D,E,K. Because it is so stable while cooking, it does not generate free radicals (which are oxidants & inflammatory) which Canola or Olive Oils can generate if heated to very high temperatures. Used for thousands of years in Cooking, Topical applications, Ayurvedic medicines etc., I encourage you to research it and read 8-10 articles on the benefits of Ghee to get a general understanding. Its not all about saturated fats. There's much much more to ghee. Consumed in moderate amounts and with a lower carbohydrate diet, it will help you live a longer and healthier life. 22 of 24 people found the following review helpful My Greatest Discovery all year!, By T. A. Anderson (Up on a hill) - See all my reviews This review is from: Nanak Pure Desi Ghee, Clarified Butter, 56-Ounce Jar (Grocery) I had never worked with Ghee before and I wasn't sure what to expect when I purchased it. 0 O.M.G...! Where has this been all my life? It's officially become a cupboard resident right up there next to the olive oil, flour and salt. I don't know how I managed to cook BEFORE I began using this product, but I know it's now permanently on my shopping list and I don't plan to run out of it. A little goes a long way... You don't need a lot of this to do a quick egg scramble. I've used it for pancakes, sauteed veggies, even folded it into the mashed potatoes! It's a miracle ingredient. My family was going to throw out some cold french fries from the night before and I said, "No way!" In this economy, I'm watching every dime. So, with just two teaspoons of ghee, I was able to crisp up the fries in the skillet. They were absolutely delicious, and because this ghee is unsalted, I can control the fat AND the salt in my dishes. What a godsend. Best of all, it doesn't need refrigeration. I keep it in the cupboard and at room temp, it's done just fine. Then again, the longest a 28oz jar has lasted in this house has been one month. I'm now upgrading to the 56oz jar as it's cheaper by the ounce. |
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