other methods for hardening vegetable oils
that don’t produce trans fatty acids, and
manufacturers are already producing “trans
free” margarines and shortenings.
Indian Clarified Butter: Ghee
In India, clarified butter is the most
eminent of all foods. In addition to being
used as an ingredient and frying oil, it is an
emblem of purity, an ancient offering to
the gods, the fuel of holy lamps and funeral
pyres. Ghee (from the Sanskrit for
“bright”) was born of necessity. Ordinary
butter spoils in only ten days in much of
the country, while the clarified fat keeps
six to eight months. Traditionally, ghee has
been made from whole cow or buffalo milk
that is soured by lactic acid bacteria into
yogurt-like dahi, then churned to obtain
butter. Today, industrial manufacturers
usually start with cream. The preliminary
souring improves both the quantity of