Ghee: Rich, nourishing, and tasty
Golden and slightly nutty, ghee is made from clarified butter that’s cooked longer so the milk solids become toasty before they’re skimmed away. What’s left is the rich tasting butterfat. Without milk solids, ghee is lactose- and casein-free and also has a higher smoke point than other fats or oils. It’s a staple in Indian cuisine, and home cooks usually make it themselves. These days, ghee is more popular in American kitchens because it’s thought to be a healthier fat than regular butter. Kim Welch and Lynn Goodwin run Farmtrue in North Stonington, Conn., which they call an Ayurvedic lifestyle company, and make organic ghee with grass-fed butter. According to Ayurveda, the ancient Indian medical practice, ghee is considered the optimal nourishing fat and vital to your diet. Welch and Goodwin, who met when they were both studying at the California College of Ayurveda, produce three types: Traditional, or plain ghee, and flavored, Vanilla Maple Chai and Garlic Scape ($7 for 4 ounces; $15 for 9 ounces). Slather any flavor on bread. They add a nutty richness to a dish when frying and searing. Use the Garlic Scape ghee on veggies and grilled corn. Stir the Vanilla Maple Chai into oatmeal, spread on pancakes, or use it to top a roasted sweet potato. Without the perishable milk solids, they are shelf-stable and can safely stay out on the kitchen counter. “A little goes a long way,” says Goodwin. Available at Good, 98 Charles St., Boston, 617-982-6777; Siena Farms South End, 106 Waltham St., Boston, 617-422-0030; Cambridge Naturals, 23 White St., Cambridge, 617-492-4452; Clark Farm Market, 201 Bedford Road, Carlisle, 978-254-5427; Four Seasons Farm Pantry, 733 Turnpike St., North Andover, 978-686-5400, or go to www.farmtrue.com.
ANN TRIEGER KURLAND