Food and stuff to make it with seems to be my focus at present.  Today it’s  ghee. That’s clarified butter.

Ghee is pure butterfat cooked  until all moisture is removed, the milk solids are caramelized and then filtered out.  Or you can just buy it ready made.

Butter contains 12-15 percent medium and short-chain fatty acids. Ghee contains 25 percent or greater. The body actually metabolizes these fats in a different manner than long-chain fatty acids. The result? Medium and short chains are not associated with cardiovascular disease.

Ghee has been used for centuries in India for cooking and in Ayurvedic medicine.  Nutritionally it has many benefits and is lactose free for those who need to avoid that.

Ghee is rich in fat soluble vitamins A, D and E, all essential for a healthy metabolism.

 Ghee contains butyrate,  an essential short-chain fatty acid. It acts as a detoxifier, improves colon health, supports healthy insulin levels and is anti-inflammatory.

Ghee also contains fat-soluble Vit K2 which, amongst other important functions, helps  build strong bones, protect against tooth decay.

Ghee and coconut oil actually burn other fats in our system, leading to weight loss. In Ayurvedic practice, ghee  is believed to help improve gallbladder function, and jumpstart digestive systems. The belief is that ghee actually attracts other fats and removes toxins that are traditionally difficult to eliminate.

Ghee improves digestion.

Ghee reduces inflammation.

I’m told it’s easy to make. Here’s how:

Melt a block of butter slowly in a deep saucepan. Maintain it at a simmer, stirring occasionally, until the milk proteins have separated  into a white foam. Most will float to the top, some will sink. Skim and discard the foam. Continue to simmer until the milk fats on the bottom of the pan brown. This gives the ghee a nutty flavour. Remove from heat as at this stage it can burn quickly. Cool to room temperature. Strain through cheesecloth and pour into a clean glass jar. Seal tightly.

Ghee will stay fresh at room temperature for several weeks. If kept in the fridge it will last for months.

Raili Tanska

 Steps for Peace
You cannot achieve environmental security and human development without addressing the basic issues of health and nutrition. Gro Harlem Brundtland



16 thoughts on “Ghee

  1. I love ghee! I use it to cook eggs, sautee veggies… sometimes I add a small amount to my smoothies! I have never made it myself, though.

    1. I use coconut butter and olive oil combo too. But have recently restarted using ghee on occasion too. You should try it. Here, it can be bought in tins or the Indian supermarket sells it in glass jars. It is a common ingredient in Indian cooking.

  2. Funny you should mention ghee today. It’s not a standard product in the smaller supermarkets, but I was looking at a tin of it today, and thinking of buying it, but maybe I’ll make some instead. I assume it should be made with unsalted butter…

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