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One of the most frequent questions I get asked in my practice is how to make ghee. Though it may be intimidating at first, it’s an easy process and tastes so much better than what can be found in the grocery store. I’ve been making ghee for several years now and it’s become a simple background food prep activity to do on the weekends.
Many people make a big production about making ghee by spending time meditating and chanting over the beautiful clarified butter. While I support that and imagine it is a beautiful experience: my reality is that when I’m making this, I’m also doing laundry, playing with children, doing dishes, and food prepping for the week. It’s ok to set this on the stove and check in on the process as needed. It will still be a nourishing food for the body.
Ghee is very similar to clarified butter. The only difference is that ghee is allowed to simmer just minutes longer than clarified butter. Neither of these simmer as long as browned butter. I love butter and think they are all delicious!
Why Ghee Is So Good For Us
According to Ayurveda, Ghee is rich in benefits for all dosha types and should be used on a daily basis. It’s tastes pretty amazing. However, it is still a fat and we should only consume 2-3 teaspoons per day to avoid a Kapha imbalance.
The process of making ghee removes the lactose and trans fats, rendering it a more healthy product than butter. The water evaporates out, allowing for a more stable shelf life.
Ghee has a higher smoking point for sauteeing. 480 degrees for ghee versus 300 of butter. Why is this important? Because when a fat reaches it’s smoking point it starts to break down, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma.
Ghee is a rich source of Omega-3 fatty acids which decrease LDL cholesterol. Omega-3 fatty acids are a group of monounsaturated fats that reduce the risk of diseases like stroke, blockages, and heart failure. It is particularly rich in DHA, which has been linked to brain development, reducing inflammation, reducing inflammation, slowing down the aging process, and other functions.
It also contains conjugated linoleic acid (CLA) which has been found to display anti-cancer properties. CLA has also been shown to maintain heart health by combating cardiovascular diseases.
In addition, ghee contains a fatty acid called butyrate which has anti-inflammatory properties. Butyrate also displays antiviral properties that help in maintaining digestive health.
Ghee also has additional benefits, such as balancing the amount of hydrochloric acid present in the stomach and assisting the production of bile in the liver.
Grassfed Ghee is also a rich source of important fat-soluble vitamins like vitamins A, E, K2, and D. The body absorbs fat-soluble vitamins best when a person eats them with higher-fat foods like ghee. These vitamins have many functions like improving immunity, good vision, and good antioxidant effects.
According to Ayurveda, clarified butter improves the absorption ability of the small intestines and decreases the acidic pH of our gastrointestinal tract. Many people have difficulty with food absorption and assimilation, so this benefit improves the most important part of our digestion.
Ways To Use Ghee
Ghee is a delicious and healthy alternative to butter and oil. It can be used as a high-
quality fat in cooking and baking. Substitution is 1:1 equal ratio. Homemade bread with this spread is especially satisfying.
Taking herbs with ghee will improve assimilation. I like to add a little ghee to my Golden milk. It makes it a little bit creamier and helps with the absorption of the powdered herbs in my evening warm milk.
Ghee is moisturizing inside and out. In Ayurveda, it is used for external beauty nourishment for pitta treatments. It can lubricate hardened tissues both inside and out and is frequently used for internal oleation in panchakarma treatments.
Viewed as a prime rejuvenator, Ghee improves our radiance and energy, particularly to clients who are in a depleted state. Stress, overwhelm and mal-nourishment are frequently present with working mothers, and it can help to rebuild the body.
The ultimate offering in fire puja, ghee is often offered in spiritual practice in the Hindu and Buddhist traditions. In India, you will find the Vedic myth of creation, in which Prajapati, the lord of procreation, created his children by churning butter and dripping it over a flame. In ritual, this is emulated by offering ghee into fire.
Ghee is said to have an indefinite shelf life, because the water is simmered out in the production process. Meaning that no bacteria will grow in ghee. If it gets mixed with food or water, simply refrigerate. Otherwise, it can be kept on the counter without worry.
- 2 cups of Grassfeed Organic Butter
- Step 1 Slice butter into 2 Tbsp pieces and place in a heavy-bottomed pan on low-med.
- Step 2 Bring to a low simmer.
- Step 3 As the butter warms, the whey will rise to the top. Every few minutes, use a spoon and skim the whey off the surface and discard to a separate bowl. (To be discarded later.) This will continue for 15 minutes or so.
- Step 4 When the whey stops rising to the top, the butter will start bubbling up (think bath bubble-like), and be clear.
- Step 5 When solids at the bottom of the pan turn golden brown. The butter is now ghee. Take the pan off the stove and pour through a fine mesh collander or cheesecloth into a glass jar.
- Step 6 Place lid on the jar and store on the counter top. The ghee will solidify with cooling.