Enrico's Ghee

Enrico's ghee is made from only New Zealand fresh cow's milk. There are no additives or flavoring added and the aroma is natural. Our ghee is manufactured under a special condition which retains the crystals in the ghee. This process maintains the texture and natural flavor of the pure ghee. What is ghee? Ghee is a type of clarified butter important in Indian cuisine and tradition. Ghee is made by simmering unsalted butter in a large pot, until its water has been boiled off and its protein has settled at the bottom of the pot. This method of preparation gives it a somewhat nutty aroma that western clarified butter does not have. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation. This extended life is due to the destruction of microbes and enzymes during simmering and the removal of water. Also unlike butter, ghee can be heated up to its smoke / melt point without discoloring or developing a burnt taste, making it superior for deep frying. In fact until refined oil came to popular usage, ghee was the mainstay of all fried dishes. Ghee is frequently used for libations in vedic ritual and even finds a hymn dedicated to ghee. Ghee is also burned in the hindu religious ceremony of homams, aarti and used in marriages, funerals and for bathing idols during worship.