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Why remove the milk solids and water from butter? Separating the milk solids from the butterfat almost entirely removes the carbohydrates (lactose) as well as a protein that some people are sensitive to, casein. Evaporating out the water means the flavor of the butter is less diluted

If you mix this with 1/2 cup of coconut oil, the ghee will have a very faint flavor of coconut. If you add a little less coconut oil, the coconut flavor will pretty much disappear

Mixing all three in roughly equal parts makes a great cooking oil that isn’t too pigmented or too coconutty for Italian spices

Casein- and Lactose-Free: During the clarification process, milk solids are removed, leaving the healthy butter fats behind

A well-prepared ghee has very little moisture content and is very shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. When kept in a refrigerator, ghee can last up to a year

One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe

Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250°C (485°F), which is well above typical cooking temperatures of around 200°C (400°F) and above that of most vegetable oils

Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established

A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world