Ghee is a type of clarified butter that contains fewer dairy proteins than regular butter. This ingredient can be used in place of regular butter, and it’s considered by many a healthier alternative for cooking.
What is Ghee
Ghee is a type of clarified butter that originated in ancient India which contains fewer dairy proteins than regular butter. This ingredient can be used in place of regular butter, and it’s considered by many a healthier alternative for cooking.
Ghee is the cooking oil of choice in Ayurveda. I love the nutty popcorn smell of ghee as it bubbles away in preparation. If you choose only the best quality organic butter made from grass-fed cows to make your ghee, you can really create golden magic in a jar!
Benefits of Ghee
By clarifying butter, most of the milk proteins are removed, leaving a virtually lactose-free cooking fat, which is free from hydrogenated fats & trans-fatty acids and protects against free radical damage.
Ghee has a high smoking point, as can be seen below, and can be used in cooking in place of butter and oil, and it doesn’t burn easily:
It is extremely versatile, as it is the most heat-stable fat for cooking. It is easy to digest, aids digestion by stimulating stomach acid secretions and aids absorption of nutrients.
The special gift of ghee is its catalytic properties and its ability to carry the medicinal properties of herbs to all the tissues of the body without interfering with the action of the herb. The medicinal properties of ghee increase as it ages. Ghee supports the suppleness of the body and lubricates the connective and nerve tissues, as well as protecting the bone marrow. Ghee plays a role in the promotion of immunity, fertility, intelligence, vision, liver, kidney and brain functions, and enzyme function in the intestines. Ghee is used therapeutically for ear, nose and throat problems and it makes a good base for herbal ointments.
You can, of course, use shop-bought ghee nowadays, but home-made is the best and super-easy to make – you can follow the below recipe. Please note that ghee should be used with caution in case of obesity or high cholesterol.
- 1lb unsalted organic butter
- Add the butter to a medium-sized heavy-based saucepan, and bring it to a low boil over a low to medium heat.
- Turn the temperature down until the butter is just at a simmer, and gently cook for approximately 25min. It will bubble and splutter, and a white foam will form at the top. This will disappear as the ghee processes.
- Whitish sediments will form at the bottom of the pan and will leave off a sweet, popcorn-like smell.
- As the ghee forms, it will become a clear golden color – ensure that it does not burn. With a clean spoon, check that the ghee is clear through to the bottom.
- When the color is golden and it has stopped spluttering, take the ghee off the heat and allow it to cool.
- While the ghee is lukewarm, pour it in a clean, airtight jar. Throw away the sediments that are in the saucepan.
- Store the ghee in a dry place – it does not need to be refrigerated.