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Ghee is a form of clarified butterfat that has long been used in a wide variety of culinary preparations, religious occasions, and everyday Ayurvedic rituals.
From the Sanskrit ghrita, Ghee is a form of butterfat derived from the process of clarifying butter. Although not too frequent outside Indian, Middle Eastern, and Southeast Asian cuisine, it is one fantastic ingredient with plenty of health benefits and an exceptional flavor.
A staple in Indian cuisine, Ghee, it is excellent for people who are dairy sensitive, as the process of clarifying butter to obtain Ghee involves the removal of milk solids. Although it cannot be designated as a lactose-free product, Ghee is mostly safe for people on special diets as it has a low lactose content.
It´s an absolutely great kitchen essential. With a higher smoke point than most vegetal oils, it´s an impressive cooking and deep-frying option. Due to the process that butter goes through to become Ghee, the final product has a particular and unique nutty, toffee-like, butterscotchy flavor.
In addition to its versatility and high content of good fat, it´s an excellent antioxidant because it has vitamin E and beta carotene. It also has phenolic antioxidants, making it an invaluable ally for boosting the immune system.
Ghee is considered a Rasayana, or healing food, due to the many uses in which it has proved helpful.
It is traditionally made from cow´s milk, and cows are considered sacred, and so is Ghee. The purer the product, the more likely it is to be used as an offering on special occasions and worship rituals.
Ghee is exceptionally favorable and is used in Ayurveda
both in food preparations and as a topical agent for practices such as Abhyanga
and various ailments, as it is believed to heighten Ojas
or life energy.
It is commonly used to treat inflammation issues stemming from an imbalance of Pitta Dosha
. It´s also vastly recommended for lubricating joints and promoting flexibility.
Here you can learn how you can make a delicious batch of high-quality Ghee that you can use for cooking, topical applications, and Ayurvedic ritualistic practices
It´s an excellent option for sauteeing veggies, adding to coffee, helping with digestive issues, and even softening dry patches of skin.
It´s up to you how much Ghee to make in one batch, but we recommend adjusting the amount depending on how much you plan to use. This recipe calls for one pound of butter, but you can use less or more; it´s up to you!
- Cut butter into cubes, approximately 1 inch per 1 inch. The better quality your butter is, the better your Ghee will be. Always go for unsalted butter
- Place your butter into a heavy bottom skillet and place it over medium heat
- Once the butter is completely melted, simmer over medium-low heat for about 10 minutes or until it starts to bubble and foam
- Remove the milk solids that will rise by eliminating the froth at the top with a spoon. You may need to do this a few times
- Keep on simmering until the butterfat becomes deep golden in color and it starts to smell nutty
- Allow the Ghee to cool off the stove for about 5 minutes since some milk solids will have sunk to the bottom, and this will avoid them from burning
- Place a fine-mesh strainer lined with a couple of layers of cheesecloth over a heat-safe glass jar and strain the Ghee
- Allow the Ghee to cool after adjusting the jar´s lid
Ghee can be stored outside the fridge in an air-tight container for up to 3 months and in the refrigerator for up to a year.
Don´t be afraid to add Ghee to new foods
you think would go well with this fantastic butterfat. If you do, remember to share on Instagram
and tag us with #FAIYOS
so we can learn from you and what you do to feel amazing in your own skin!