![Ghee](png/wotw_ghee_1148x452-824x325.png)
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
-
Is biodiesel a sustainable option?
by Susie Mires 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
-
Is Gene-Edited Food Safe to Eat?
by Best Food Facts 05/18/2023
-
How Can Gene Editing Make the Food System More Sustainable?
by Best Food Facts 05/18/2023
![](png/bff_keymessagewide_on_it.png)
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