Ghee

Ghee is clarified butter, commonly used in South Asian cooking. Made by simmering unsalted butter to remove water and milk solids, it results in a golden, nutty, and aromatic fat. Ghee has a higher smoke point than butter, making it perfect for cooking or frying.

Unlike regular butter, ghee is free from lactose and casein, making it easier to digest for some people. It’s prized for its rich flavour and health benefits, particularly its high butyrate content, which supports gut health. A versatile ingredient, ghee is used in everything from curries to sweets and can be stored at room temperature for long periods.

Ingredients:

• 2 blocks unsalted butter (preferably organic and grass-fed)
  

Instructions:

1. Butter is melted in a heavy-bottomed saucepan over medium heat.

2. Once the butter is fully melted, it is simmered gently. The milk solids will start to separate and float to the surface.

3. The simmering butter is left to cook for about 10–15 minutes. During this time, the milk solids will brown and the butter will begin to turn golden and clear.

4. When the butter reaches a clear, golden liquid and the milk solids are browned at the bottom of the pan, it is removed from the heat.

5. It is strained through a cheesecloth or fine mesh strainer into a clean, dry jar or container, leaving the browned milk solids behind.

6. The ghee is cooled, and it solidifies as it reaches room temperature.

   
   

Ghee offers a variety of health benefits, making it a popular choice in both cooking and traditional medicine. Here are some of the key advantages:

1. Rich in Healthy Fats: Ghee is high in saturated fats, which are essential for hormone production and brain health. These fats support the absorption of fat-soluble vitamins (A, D, E, and K).

2. Digestive Health: Ghee contains butyrate, a short-chain fatty acid known to support gut health, reduce inflammation in the intestines, and aid in digestion.

3. Lactose-Free: Since the milk solids are removed during the clarification process, ghee is free from lactose and casein, making it a suitable option for those with lactose intolerance or dairy sensitivities.

4. Higher Smoke Point: Ghee has a smoke point of around 485°F (250°C), higher than most oils and butter, which makes it ideal for frying and sautéing without breaking down or producing harmful compounds.

5. Supports Immune Function: The healthy fats in ghee can help reduce inflammation, support the immune system, and promote healthy skin.

6. Rich in Antioxidants: Ghee contains Vitamin E and other antioxidants that help protect cells from oxidative stress.

7. Boosts Energy: Ghee is considered a good source of energy, providing a slow, sustained release of energy without the blood sugar spikes associated with refined sugars.

8. Ayurvedic Benefits: In Ayurvedic medicine, ghee is considered a nourishing food that supports overall vitality, improves mental clarity, and enhances digestion.