Do you know what Ghee is!??
Ghee is sometimes called clarified butter, however, they are not the same. While the process in making the two are the same, ghee is cooked a little longer giving the butterfat a deeper flavor and ensures all the moisture and milk solids are removed. Ghee has a very long shelf life and does not need refrigeration. It solidifies at room temperature, yet remains easily spreadable.
Ghee does not burn and has a high smoke point. It is spectacular in butter-based sauces, like Hollandaise. It can also be used in baked goods where a rich buttery flavor is desired.
When it comes to dairy allergies, the milk proteins, casein and whey are the common culprits. Ghee is actually butter with not only the problematic proteins removed but also the milk sugar lactose. Ghee is rich in butyric acid which is great for healing the gut. And when one is experiencing sensitivities or allergies to food, it is pretty likely the gut needs some love.
Some health benefits of Ghee:
Shelf-stable. Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
High Smoke Point. Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
Stimulates the digestive system. Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
Suitable for the dairy intolerant. Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with lactose or casein intolerance.
Rich in Vitamins A, D, E, and K. Ghee is rich in the healthy fat-soluble vitamins A, D, E, and K, which are critical to bone, brain, heart, and immune system function.
Natural source of the anti-carcinogen CLA. Ghee from grass-fed cows contains the cancer-fighting fatty acid conjugated linolenic acid (CLA) which aids in weight loss and has been shown to slow the progression of some types of cancer and heart disease.
Rich dietary source of butyric acid. Loaded with short chain fatty acids such as butyric acid–a fatty acid which is believed to prevent cancers and tumors – ghee helps restore the integrity of the gut lining, reduces inflammation, has anti-viral properties, and has been shown to benefit those with gut disorders such as ulcerative colitis and Crohn’s disease.
Increases vitamin absorbency. The fats in ghee aid in the absorption of fat-soluble vitamins and minerals from other foods, strengthening the immune system.
Purity. Ghee does not contain harmful hydrogenated oils, artificial additives, preservatives or trans fats.
How to make your own Ghee:
Place salt-free butter in a saucepan and bring to the boil, then slowly decrease heat to simmer. Remove all foam from top of whilst allowing the milk solids settle in the base of the pan but not burn (stir slightly). Once foaming has ceased, remove heat and strain the liquid mixture through a cheesecloth into a heat proof bowl/dish (pyrex bowls are amazing!). What you have in the pyrex bowl now is Ghee!! 🙂
N.B. The bottom of the saucepan will be a bit mucky but should clean easily with hot soapy water.