What is ghee?
Ghee (clarified butter) is rendered butter with all milk proteins and solids removed. It is pure fat, and it can be treated like an oil when heated.Ghee is completely stable at room temperature, when in an airtight container. Ghee is ideal for cooking dishes on higher heats as it is high in stable saturated fats.
- Aids in nutrient absorption. Fats are critical for efficient absorption of fat-soluble nutrients. Ghee will ensure vitamins such as A, D, E and K are properly absorbed by your body. Ghee is rich in K2 and CLA (Conjugated Linoleic Acid) – an antioxidant with anti-viral properties if it is sourced from grass fed cows.
- Ghee is a potent source of butyric acid. A short chain fatty acid which acts as an anti-viral agent in the body. One human study suggests that oral butyric acid can have beneficial effects as both a prevention and cure for ulcerative colitis (UC). Ghee helps restore the integrity of the gut lining, reduced inflammation, has anti-viral properties, and has also been shown to benefit those with gut disorders such as Crohn’s disease.
- Ghee aids in ensuring proper digestive health. Ghee may also help in minimising stomach acid while at the same time repairing the gut lining.
- Most likely suitable for those with a dairy intolerance as only trace amounts of lactose and casein can remain. They exist at a low level, normally not to cause a problem for those with a lactose intolerance.
- Shelf stable. Die to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter. It retains its original flavour and freshness for 2-3 months if kept in an airtight container. Unopened ghee kept in the refrigerator can last for up to 1 year.
How to make Ghee
Make sure that you get high-quality butter from grass-fed cows. The process is simple and quick. You will end up with a lactose and casein free cooking fat that’s shelf stable for months. Ghee has a smoke point close to 500 degrees Fahrenheit.
1. Melt the butter in a saucepan over a low heat. As it melts, the clear fat will separate from the milk solids.Continue simmering gently. Bubbles will start to form and get smaller, until the surface of the butter resembles a foam.
2. Once the froth starts to form, stir occasionally and continue cooking for 8 minutes. You will know it is ready when you see the colour has become a golden yellow. Filter the the ghee with use of a cheese cloth to ensure no milk solids are retained.
3. Once cool, store in a sealed glass jar with an airtight cover to minimise oxidation.