I don’t know about you but I’m all about trying to make as much as I possibly can in my own home. I want to be able to see and control what I am putting into my body. The same goes for ghee. But, I understand that most people may not know what ghee is, never mind assume that it’s only for Indian food! (That’s what I thought too!)
Ghee has been used for thousands of years (2000 BC) making it a true ancient health food. It’s definitely not a fad. And, we know that the first origin of ghee did come from India but now it’s taking North America by storm and for good reason.
Ghee is clarified butter, but simmered longer to bring out butter’s inherent nutty flavor. It is traditionally made from cows milk, and the process of making ghee removes the water and milk fats, leaving a high-smoke point fat. Plus, it’s nutritionally rich like coconut oil and you’ll find many people use it for their Bullet Proof-style coffees.
Check out some of the benefits of Ghee:
It has a high smoke point.
It is rich in fat soluble vitamins A, D and E.
It is suitable for proeple with casein and lactose sensitivities.
Ghee made from grass-fed cows contains CLA (conjugated linoleic acid). CLA is related to the omega-6 fatty acids, one of the two types of essential fatty acids that help the body increase metabolic rates, boost the immune system and keep cholesterol levels in check.
Ghee contains butyrate, an essential short-chain fatty acid.
Ghee tastes like butter, and it’s even better!
And, it is so easy to make. Here’s How To Make Homemade Ghee:
16 ounces (1 pound) of butter (must be unsalted, organic and grass fed to get the ideal benefits)
– Cut the butter into cubes and place in the heavy-bottom saucepan.
– Heat the butter over medium heat until completely melted. Reduce to a simmer.
– Cook for about 10-15 minutes. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
– Let it cool for about 5 minutes and then slowly pour through the wire mesh strainer. You can line with several layers of cheesecloth if you really want to filter every bit of milk solids. I personally just skimmed the milk solids / foam from the top.
– Discard the milk solids.
Storage: ghee will last up to a month at room temperature or even longer in the fridge. I store half of mine in the fridge and the other half on the counter.
Usage: I use ghee as cooking oil for anything and everything as it imparts that buttery flavour that you love but without the dairy making it easy to digest. I especially love it in my morning coffee and turmeric tea lattes!
Now it’s your turn: have you used ghee for cooking? Tell me in the comments below!