GHEE! Not as Hard as You Think
Ghee has become a popular item as Paleo diets became popular, but ghee has been around for over a millennium where it originates in India. This is because it is more shelf-stable than butter because it can keep even in sweltering weather. Ghee also plays a huge role in Ayurveda, an ancient Indian medical practice.
Ghee is essentially butter that is clarified, then cooked longer than you will typically find in fine kitchens. As a result, its nuttier and has a more intense flavor than regular butter or clarified butter.
It is easy to make (Instructions below), so you don’t need to buy the expensive jars of ghee at the store. All you need is about 30 minutes and some patience while you cook out the milk solids. This also makes it lactose- and casein-free.
The other benefits of Ghee are:
· Contains butyric acid, a short-chain fatty acid found in dairy products, and acts as food for colonocytes, the cells of your colon (meaning it's good for the digestive tract)
· It doesn’t seem to raise cholesterol in the same way butter does.
· It has vitamins A, E, and K2 and twice the short- and medium-chain fatty acids that butter has
· Its high smoke point—485 degrees to be exact—means it works in countless cooking applications.
· Can have anti-inflammatory effect in your joint health
Nutrition Information to one teaspoon:
· Calories: 42
· Protein: 0 grams
· Fat: 5 grams
· Carbohydrates: 0 grams
· Fiber: 0 grams
· Sugar: 0 grams
Use two sticks of organic, grass-fed butter
Place in small pan over medium heat.
Prepare your funnel with cheesecloth. I like to use a funnel that has holes designed to catch bits in a fry oil and a cheesecloth. Check out my short video to see what I use to pour the ghee.
Movie showing the funnel and cheesecloth
Watch carefully as the butter melts. You don’t want it to melt too fast or it will burn.
Continue to watch the butter melt over medium heat. It will start to foam at the top and you will notice some curdles on the bottom of the pan.
Once all the butter is melted and a foam forms on top turn the heat down on your butter to ensure it doesn’t burn and the process slows down.
You will notice the foam starts to disappear and more curdles on the bottom.
You are doing great!
Keep a watch on the Ghee because it will move from this stage to burned fast, if you aren’t careful.
Continue to watch over your Ghee and look for most of the foam to be gone and the curdles turn a rosy color (not burned brown) This is when you know your ghee is almost done.
Ghee is ready to come off the stove and be poured into your glass container. Please ensure the container is not cold, but at room temperature or it will shatter.
Movie clip of the last few seconds of cooking the Ghee
Pour the Ghee into a glass (not cold or it will shatter) jar.
Let cool (not harden) before pouring into a serving container. You can keep it in your jar, as long as it has a lid to cover the ghee.
Once Ghee forms place lid over it and store on your counter tops. There is no need to refrigerate Ghee as it will not go sour, because the milk fat has been removed.
Congratulations! You now have your very own Ghee at a quarter of the cost of buying mass produced Ghee at the supermarket.