Word of the Week: Ghee
07/13/2016
Noun. Ghee is a semi-fluid clarified butter with the milk proteins removed. It is made by melting the butter and skimming the fat off the top to separate the milk solids and water.
Used in a sentence:
Ghee originated in India and is commonly used in Arabic cuisines.
The image “Ghee pour/strain” by Larry Jacobsen is licensed under CC BY 2.0.
- tags:
- milk,
- protein,
- butter,
- ghee,
- proteins,
- clarified butter,
- asian cuisine,
- indian cuisine,
- indian food,
- asian food,
- arabic
Recent Articles
-
How Much Protein Do I Need Every Day?
by Best Food Facts 03/29/2024
-
Learnings on the Farm: Where Technology and Sustainability Meet
by Best Food Facts 12/15/2023
-
Is biodiesel a sustainable option?
by Best Food Facts 11/09/2023
-
How does weather impact the food chain?
by Best Food Facts 11/09/2023
-
What is Gene Editing?
by Best Food Facts 05/18/2023
Dig In.
Get the scoop on Best Food Facts.
Related Articles
-
06/08/2016
Word of the Week:
Word of the Week: Cream
Noun. Cream is the thick yellow part of milk that contains fat. Used in a sentence: Butter is made by churning cream.
Word of the Week
-
03/02/2016
Word of the Week:
Word of the Week: Nutrition
Nutrition is a simple word, but following a healthy, nutritious diet can sometimes be difficult to put into practice. Noun....
Word of the Week
-
06/03/2016
Word of the Week:
Word of the Week: Whey
Noun. Whey is the watery part of the milk that forms when milk becomes thick. This occurs in cheese making as well as when...
Word of the Week
-
06/22/2016
Word of the Week:
Word of the Week: Pasteurize
Verb. To pasteurize means to heat a liquid to a high temperature to kill harmful germs and then cool quickly. Used in a sentence:...
Word of the Week