Enrico’s Ghee


Size: 125g
Sale priceRM12.30 MYR
In stock


Enrico’s Pure Ghee Minyak Sapi Tulen Enrico 125g, 400g, 800g
Enhance your favorite recipes with Enrico’s Ghee! This pure ghee is made with only the highest quality ingredients, bringing rich flavor and aroma to any dish. At 125g, 400g, and 800g sizes, Enrico’s Ghee is sure to provide the perfect boost to your cooking.

Product Features:
✔️Pure Ghee | Minyak Sapi Tulen
✔️Brand: ENRICO’S
✔️Weight: 125G | 400G | 800G
✔️Halal Products
✔️Storage Instructions: Keep in a cool dry place.
✔️Made purely using cow’s milk, Enrico’s Pure Ghee will add a rich and deep flavor if used in your dishes. You can use this ghee for baking as well as simple cooking.
✔️Enrico’s Ghee is made from fresh cow’s milk and it is imported from the New Zealand Dairy Board.
✔️There are no additives or flavoring added to the ghee hence the aroma that emanates is natural aroma.
✔️Besides this, Enrico’s ghee is manufactured under a special condition where butter fat is processed to produce crystalline ghee.
✔️It is this stringent process that maintains the texture and natural flavor of the Enrico’s Pure Ghee.
✔️9% pure milk fat made from 100% pure cream
✔️Imparts good dairy flavour to product
✔️Is produced in a sophisticated processing plant to ensure product consistency
✔️Anhydrous milk fat (GDT Premium grade) is full of natural goodness
✔️Excellent shelf life in high quality packaging
✔️Ghee is a type of clarified butter important in Indian cuisine and tradition. Ghee is made by simmering unsalted butter in a large pot, until its water has been boiled off and its protein has settled at the bottom of the pot. This method of preparation gives it a somewhat nutty aroma that Waste clarified butter does not have. The clarified butter is then spooned off carefully without disturbing the milk solids at the bottom of the pan.
✔️Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation. This extended lifespan is due to the destruction of microbes and enzymes during the process of simmering and the removal of water. Besides this, ghee can be heated up thus making it excellent and suitable for deep frying. In fact until refined oil came to popular usage, ghee was the mainstay of all fried dishes.

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