This post explains how to make ghee (clarified butter) and why you should!
When I first learned that butter was actually really good for you I was over the moon. I LOVE butter. However, for people with food allergies and gut issues butter can be an issue.
It also burns easier at high temperatures and goes rancid quicker than its clarified sister: Ghee.
I am not making a point against butter but if you can’t tolerate it or are looking for a fat that keeps longer and has a higher smoke point than butter, consider adding ghee to your diet. By all means use both!
Ghee has many health benefits and has been used in Ayuvedic medicine for a long time. If sourced from grass fed cows, ghee will be rich in vitamin K2 which is important for blood clotting and building bones and also CLA (Conjugated Linoleic Acid) which is an antioxidant that has anti-viral properties.
Further, it contains butyric acid and omega-3 fatty acids which have been shown to have many health benefits including the reduction of inflammation, increase in gastric juices, supporting digestion and lowering bad cholesterol.
Ghee is also rich in medium chain fatty acids which are directly processed by the liver and converted into energy. Moreover, it is rich in the fat soluble vitamins A, D and E. Therefore it helps boost the immune system, improves eye health and has antioxidant activities.
And if all these benefits aren’t reason enough to add Ghee to your diet here are some practical reasons: Ghee can store for a long time at room temperature if prepared properly.
It has a very high smoking point of 250°C which makes it ideal for baking and deep frying. It also means that it doesn’t burn or go rancid easily. Moreover, as all the milk solids that are present in butter have been removed, Ghee is well tolerated for people who are intolerant to dairy.
Buying Ghee can be expensive, especially if you’re after good quality organic Ghee. Making your own will only cost about a third (i.e two blocks of butter) and it is extremely easy to make. (But in case yo’re too lazy to make your own, you can buy Organic Ghee here)
- 2 blocks of organic unsalted butter
- Gently melt the butter in a large pan (I use my stock pot)
- At low heat, keep the butter bubbling. White foam will rise to the top
- With a spoon pull the foam to the side occasionally so you can see the bottom of the pan.
- After about 20 mins the bits on the bottom will turn brown and the butter will smell a bit like popcorn. This is the sign that the milk solids have separated.
- Turn the heat off and let the ghee cool down a bit.
- Pour the ghee through a cheese cloth into a glass jar to separate the milk solids from the butter fat.
- The liquid ghee should be gold in color and not contain any solids.
- Let the ghee cool down.
- The ghee will become solid at room temperature and will keep for many months