What is Ghee and how do you make it?
Ghee is basically unsalted butter with the milk proteins removed. Therefore many people who cannot tolerate dairy can handle ghee and is used a an alternative to butter. Ghee is traditionally used in Indian cuisine and is referred to as “liquid gold” Ghee is a more intense in flavour as well as nutrients than butter. Like butter, Ghee is one of the best sources of butyric acid (butyrate). It is a short chain fatty acid and is great for our guts. Ghee has been around for centuries in Indian culture and when made from high quality butter, it is a great source of fat soluble vitamins like Vitamin K and is great for teeth, hair, skin and nails.
HOW TO MAKE IT
Using unsalted organic butter, cut into cubes and place in the saucepan. Heat the butter over medium heat until completely melted then reduce to a simmer. Cook for about 10-15 minutes The butter will firstly foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. The melted butter should now be bright gold and transparent in colour and there should be reddish brown pieces of milk solids at the bottom of the pan. Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth.
The small bits of milk protein are usually discarded, however you can use it to make treats or spread it on bread if you are not avoiding dairy.
Ghee will last up to a month at room temperature or even longer in the fridge. Ghee can be used a cooking oil for stir fry’s, on sweet potatoes, or melted on steamed/roasted vegetables. Ghee is much more flavourful than butter, so use sparingly!
