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What is ghee?
Ghee is clarified butter- the pure oil from butter without the casein or the whey (found in cream).
Why? Without the dairy, ghee will not burn with medium-high heat cooking, frying and baking, like what happens when you cook with butter. This allows us to cook with the flavour of butter but without the dangers that come with burning it, such as creating trans fats and an off-flavour.
People who are upset by dairy, usually are fine to use ghee.
Butter is a valuable source of vitamin A, E, D, omega 3 and beneficial short-chain saturated fat and cholesterol, however some people are upset by dairy, so this is where ghee comes to the rescue!
The process of making ghee, shown below, is done by simmering butter in a low heat, removing the foam (dairy) and results in a buttery, smooth, golden oil, easily digested by the body. This oil can withstand high heat, contains valuable fat-soluble vitamins and assists in the absorbtion of other nutrients when used to cook meals.
Ghee was one of the first animal-derived foods I introduced to my body when I was coming off of an entirely plant-based diet (vegan).
Ancient medicine uses ghee to balance hormones, weight, improve hair, skin, nails, brain function, eyesight and increase bioavailability of nutrients from spices and meals.. it improves efficiency of digestion.
HOW TO MAKE HOMEMADE GHEE
Ingredients & tools:
Butter- I recommend a high quality butter, such as grass-fed, organic and / or from a smaller batch compared to a commercial butter that contains less quality cream. Butter when made from nutritious cream generally comes from healthier animals.
Saucepan
Spoon
Ramekin
Jars for storage
Method:
Melt butter in a saucepan on low-medium heat. It will begin to pop and bubble.
You may begin to scrape off the top 'foam'. Eventually this will sink to the bottom, however I like to leave a little hole to watch the process and view as the ghee becomes more clear.
Control the heat to prevent it from getting too high, don't want to burn the bottom.
Eventually after about 10-15 minutes the popping noise will change and it will slow down. It will begin to smell like popcorn in the air.
At this point you can fill a spoon and the liquid will be clear.
You can clear the top and begin to pour the ghee into jars.
If you want your ghee to be extra clear, and avoid all traces of dairy, use a cheesecloth. The remaining foam and stuff stuck to the bottom is the dairy- casein and whey. What you are left with is the pure butter oil, ghee.
Enjoy!
Samantha