This article is shared with permission from our friends at holisticole.com.
Ghee is the result of melting, simmering, and removing the milk solids and impurities from butter. Also known as “clarified butter,” ghee, is essentially the butterfat where both lactose and casein has been removed during the process – ghee is much easier for those with a dairy sensitivity to digest.
This “liquid gold” has a very high smoke point so you can use this in all your high-heat cooking, like coconut oil.
Ghee is a great source of fat-soluble vitamins A, E, and K, it is also great for the teeth, hair, skin and nails.
Like butter, ghee is one of the best sources of butyric acid; a short chain fatty acid that makes your gut happy. Our healthy bacteria creates butyric acid and the cells of the large intestine feed on this fatty acid for energy, which helps them to produce a healthier intestinal lining. Butyric acid has also been found to have antiviral and anti-cancer properties and also aids in prevention and treatment of Alzheimer’s.
Ghee is also a great source of CLA (conjugated linoleic acid) this is a medium chain fatty acid which is found primarily in beef and dairy of grass-fed cows. Studies show that CLA can also be beneficial in the prevention or treatment of cancer, heart disease, asthma, weight loss, osteoporosis, inflammation, and insulin resistance. CLA has shown successful for weight loss by reducing body fat while increasing metabolism.
This butterfat has an intensely delicious flavour and as you now know many nutrients and properties.
How to Make Your Own Ghee
What You Need:
Organic (Grass-Fed) Un-Salted Butter (at least ½ lb)
Glass Measuring Cup
Fine Mesh Strainer
Heat your pot over medium-low heat. Add butter (whole or cubed) to your heated pot. Melt completely then reduce to a simmer. Cook for 10-15 minutes.
During this time, the butter will go through a few stages. First will foam, then bubble, and then it will foam again. When the butter foams for the second time, the ghee is done. At this point the butter should be bright gold in colour and there should be reddish brown pieces of milk solids at the bottom of the pan.
When the top layer is foamy, you can scrape this off and put it into a bowl to be discarded.
After your second foam, remove the pot and cool slightly for 2-3 minutes. Then slowly pour through a wire mesh strainer. Pour into a sealable mason jar for storage; your ghee will solidify as it cools.
Note: Ghee will last up to a month at room temperature or even longer in the fridge.
Try this delicious chocolate mousse recipe made with Ghee – Creamy Chocolate Mousse!