Buffalo Ghee

Buffalo ghee is a clarified butter made from buffalo milk, known for its white to off-white color, creamy texture, and higher fat content compared to cow ghee. It has a rich flavor, a high burning point suitable for high-temperature cooking, and is a good source of energy. Buffalo ghee is often used in South Asian and Middle Eastern cuisines for both cooking and sweets, and it contains vitamins A, E, and K.
Description and characteristics
Color: Typically white to off-white, unlike the yellowish color of cow ghee.
Texture: Creamier and thicker than cow ghee.
Flavor: Rich and nutty.
Composition: Has a higher fat content and is denser in calories.
Shelf life: Generally has a longer shelf life due to lower moisture content.
Uses and benefits
Cooking: Its high burning point makes it ideal for high-temperature cooking, frying, and tempering.
Cuisine: Popular in many South Asian cuisines for cooking, making sweets, and as a finishing touch on dishes like dal and rice.
Spreading: Can be spread on hot rotis or parathas.
Nutritional value: Rich in vitamins A, E, and K, and contains essential fatty acids.
Ayurveda: Used in traditional Ayurvedic practices for its potential health benefits, such as boosting immunity and aiding digestion.