Q: This is the second time I've bought a bottle of Purity Farms organic ghee, and once again, I found it disgusting. I wanted to use it because I'm under the impression that it's less vulnerable to burning or oxidation than any other non-hydrogenated fat (please correct me if I'm wrong), aside from non-hydrogenated lard (can *non-hydrogenated* lard be found in the grocery store, or does one need to make it oneself?). If anyone out there actually likes ghee, could you recommend another brand and tell me where I might find it (perhaps an Indian grocery store)? By the way, if you're thinking that vegetable oils are healthier than ghee because they have less saturated fat, I suggest you do some research on the subject using sources other than the mainstream American medical system at, for example, http://www.thegreatcholesterolcon.com/
A: you are absoloutely right about all the properties of ghee. however a lot of mainstream companies confuse ghee with clarified butter. the ingredients of both are identical however the processing is very very different. calrified butter is made by removing the water and protiens from butter using vaccumm technology and centrifuge. however, ghee is made by evaporating the water by cooking and filtering the cooked/burnt proteins. hence the biggest difference as you found out is the cooked and uncooked flavour. if you are looking for pure desi ghee, try nanak brand ghee at almost all indian grocery stores. in canada it si also available in some costco's, loblaws and other chain stores.
Before I buy anything, has anyone actually tasted any of these specific products?
