I recently discovered how to make ghee thanks to a friend of mine.....
I made 500 g and I love it - like the taste and it is so easy to make yourself.
I had always thought ghee was unhealthy but apparently it is the opposite.
I have not personally used ghee, but I am sure that it has been in Asian foods I have consumed. I use extra virgin olive oil for my cooking, as recommended by my dietitian. I will continue to follow his wise advice. I don't want to use too many different oils and butters. I'll just stick with what I use now.
I have made ghee once, several years ago. Now I would probably just use oil. I mainly keep a mild olive oil in the cupboard for cooking, keeping it simple by not having a lot of different oils to choose from.
Yummy. I love Ghee and I love to make my own. My diabetes dietician (who is Asian) recommends Olive oil, Macadamia oil and Ghee or rice bran oil as a poor fourth. She says seed oils are not as good due to the extremely high heat needed to extract oil from a seed. I love the smell when making Ghee - it's like shortbread and popcorn.
I recently purchase some ghee. I have fond memories of my grandmother using it to cook chips in.
I have not used much from the jar as I tend to reach for olive oil when cooking. If I found I used it a lot I would definitely try making my own.
NO, I've never used it. When I've seen it used in a recipe, I've always used unsalted butter instead! I don't see olive oil in the supermarkets these days, only extra virgin olive oil, so I buy that, as well as sunflower, peanut, & avocado oils.