Updated: Jul 26
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What is ghee?
Ghee is a clarified butter- meaning it is the pure oil from butter without the casein or the whey (found in cream). 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, like creating trans-fat! I like to use ghee to make potent teas, (like my anti-inflammatory root tea here), homemade granola and at the start of a stir-fry.
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 try to avoid it.. and that's where ghee comes in, a highly digestible form to gain those essential nutrients! Ghee was one of the first foods I introduced when I was coming off of an entirely plant-based diet (vegan).
Ancient medicine uses ghee to balance hormones, weight, improve hair, skin, nails and eyesight and increase bioavailability of nutrients from our meals, aka improve 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.
Jars for storage
Melt butter in a saucepan on 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, usually I have turned it down at this point to a low-medium.
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!