I loooove to cook with ghee! It gives dishes a delicious nutty, buttery taste and it doesn’t burn like butter, or smoke like olive oil under high heat. I like to make my own ghee because then I can chose the source of my butter, which is usually raw organic jersey cow or goat butter.
What is Ghee?
Ghee is unsalted butter that is slowly melted and simmered until all the water evaporates and the milk solids settle to the bottom. Ghee is very stable and has a high smoke point so it’s great for sautéing and it can be stored unrefrigerated for several months. Since the milk solids are removed, ghee is virtually casein & lactose-free, so many people who are sensitive to milk products are able to eat ghee without problem.
In the Indian Ayurvedic tradition, ghee is considered a sattvic food. Cow milk contains the essence of the grass and cow ghee possesses the essence of cow milk. It is said to be slightly alkalizing on the body and it balances all three doshas. Ghee is also a nutrient dense food and contains healthy fat soluble vitamins which aids in the absorption of nutrients from foods that are essential for good health.
How to Make Ghee
It’s sooooo easy to make ghee! You can practically just leave it on the stovetop and forget about it for 40-ish minutes.
1) Get a pound of the best quality grass-fed unsalted butter you can find. Put it in a heavy bottom sauce pan on low heat and let it slowly melt uncovered.
2) You will see foam rising to the top as it slowly bubbles. Let it simmer uncovered for approximately 30-45 minutes and do not stir.
3) Next you will see the liquid becoming clearer as the milk solids fall to the bottom of the pan.
4) The golden liquid in the middle is the precious ghee! When you hear and see that the bubbling has slowed down or stopped, that means all the water has evaporated and your ghee is ready. Turn off the stovetop flame and allow the ghee to cool.
5) Pour the ghee through a strainer to separate the milk solids and store your ghee in a glass jar. Don’t throw away the milk solids! They are yummy and nutty and can be used to flavor dishes like quinoa or ummm…eat ‘em straight like I did. (Just try not to let the milk solids burn like my pic above – lol.
Do as I say, not as I do. )
6) After the ghee has cooled, it will be semi-solid and can be stored at room temp or in the fridge. I like to write the date on mine.
So that’s it! Really doesn’t get much easier than that – throw two 8oz. bricks of butter in a pan and simmer for 30-45 minutes. Strain and enjoy! Coconut oil and ghee are now my staples for cooking when oil is called for.
Below is an excerpt from the Weston A. Price Foundation website. Check out the website for more valuable info on natural nutrition.
Actually butter contains many nutrients that protect us from heart disease. First among these is vitamin A which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers. Butter is America’s best and most easily absorbed source of vitamin A.
Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.
Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant–containing more per gram than herring or wheat germ.
Butter is also a good dietary source cholesterol. What?? Cholesterol an anti-oxidant?? Yes indeed, cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free-radicals–usually from damaged and rancid fats in margarine and highly processed vegetable oils.3 A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.4