my parents lived in india for many years so i grew up on a lot of their fresh authentic indian cooking that always involved using ghee (is also known as clarified butter). i seriously love the smell and the flavour and am so happy it is now becoming more popular and recognised for its health benefits.
i love to use ghee for my normal everyday cooking, not just for indian cuisine. i use it to cook eggs, chicken, saute or roast veggies and i also add it into rice and have it on toast with avocado instead of using olive oil or butter. ghee makes anything taste a million times better. it is very easy and also quite therapeutic to make and a lot cheaper than buying it at the healthfood store.
WHY IS GHEE GOOD FOR YOU
ghee has been used for thousands of years in ayurvedic and ceremonial healing practices. it is a "good fat" that has now become as popular as coconut oil. it’s believed to promote both mental and physical purification through its ability to cleanse and support wellness. It's a multi use fat and can even be used topically to treat burns and moisturise the skin. below i have listed a few of the wonderful benefits of ghee.
- it is lactose and casein free so can be consumed by those with dairy intolerance
- has a very high smoke point therefore does not burn or become rancid during the cooking process
- rich in fat soluble vitamins a, k and e
- improves hair and skin health
- supports weight loss with vitamin k2
- helps to detoxify the body
- improves digestion
- reduces inflammation
- balance hormones
WHAT YOU WILL NEED
- 2 sticks of organic, grass fed, unsalted butter
- either a cheese cloth, nut milk bag or coffee filters for straining
- a glass pyrex pouring jug
- a jar
- 1/8 tsp of himalayan sea salt
add butter to a pot and turn heat to medium. stir until melted (about 5 minutes). once all melted, turn heat to low and let it slowly simmer, skimming and discarding the white curds floating to the top. continue this for about 20-30 minutes. do not stir or scrape the bottom.
the top will then start to look bubbly and foamy and the butter will become clear and golden. you will be able to see the bottom of the pot when the ghee is ready. cover the pyrex jug with the cheesecloth and strain before pouring into your glass jar.
i like to stir in a tiny bit of himalayan salt for extra flavour and also to help preserve the ghee. store in refrigerator (where it will solidify) for up to 12 months. I go through mine a lot quicker than that, though!