Here's a little bit about ghee…
A staple in the ancient practice of Ayurvedic healing, ghee is a great dietary addition for many reasons including…
It's rich in beneficial nutrients (Vitamin A, K, E and Beta Carotene)
Contains short and medium chain fatty acids (such as Butyric and Conjugated Linoleic acids)
May assist weight loss
Improves digestion
Free of casein and lactose
May relieve inflammation
Boost to the immune system
Has a high smoke point, making it easy to use for cooking without the risk of destroying the important nutrients
Grass-fed ghee is best whenever possible or use grass-fed butter if making ghee yourself. Grass-fed dairy provides a higher concentration of this CLA fatty acid.
Making ghee is quite simple and just requires a little patience and attention. Here's what you do:
Place a stick (or 2...) of the best quality butter you can get (I use a local product Paris Creek Farm Butter) in a heavy based saucepan
Heat the butter over medium heat until completely melted
Reduce to a simmer & cook for about 10-15 minutes
The butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again
When it is ready, the melted butter will be bright gold and there should be reddish-brown pieces at the bottom of the pan - these are milk solids
Let the ghee cool for 5 minutes and then pour through a muslin cloth or cheesecloth into a clean container (I like to use a glass jar)
Ghee will keep for about month at room temperature or longer in the fridge.
