Shiva Shikhar Khadya Udhyog brings you the Upakar Ghee. It is easy to love and is unbelievably delicious, like ultra-rich French butter that has been gently caramelized and transformed into a smooth spread. The best part of Upakar Ghee is that it is also shelf-stable and has high smoke-point, making it pretty much an ideal cooking oil.
(History and Details) Okay, What Is It?
Our Upakar Ghee is clarified butter that has been simmered and strained to remove all water. In France, clarified butter has uncooked milk solids, yielding a product with a very clean, sweet flavor. In comparison, ghee is cooked over low heat until the milk solids have a chance to start to brown lightly, creating a slightly nutty, caramelized vibe. It is shelf-stable, with a high smoke point and deeply nutty flavor. Ghee has played a key role in Ayurveda for centuries, where it’s prized for its anti-inflammatory, digestive, and therapeutic properties. It even appears in the Vedic myth of creation, when the deity Prajapati created ghee from nothingness and poured it into the fire to form his offspring.
Why Upakar Ghee?
Clarifying butter by removing water creates a higher smoke point—about 465º F compared to butter’s 350º F. The clarifying process also removes casein and lactose, making ghee suitable for the dairy-sensitive. The absence of water even makes ghee shelf-stable, meaning it can be stored without any refrigeration for extended periods of time. Just be sure to keep the jar away from steaming stoves, food, and anything else that can introduce bacteria. (If you start to detect an off flavor, scrape off the top level, and store it in the fridge instead.)