Ghee is another name for clarified butter, and is a traditional healing food in India. It is made by heating butter until it liquefies into a golden liquid. The milk solids are removed, making it suitable for those who are lactose intolerant. You can also buy it in health food stores and Indian markets.
Ghee contains a combination of saturated and unsaturated fats. About two thirds of its fat content is saturated, and one third is mono- and polyunsaturated. Of the saturated fat content, most of it is of the short-chained variety (including butyric acid), making it easily digestible. Ghee also contains antioxidants, conjugated linoleic acid, and fat-soluble vitamins A, D, E, and K.
Traditionally ghee has been used for ulcers, constipation, wound healing, and to sooth the digestive tract. It is used as a carrier for fat soluble herbs and roots, such as turmeric. It can be eaten as a food or used as an external salve.
GHEE (CLARIFIED BUTTER)
- 1 pound unsalted organic butter
- Using a medium saucepan, heat butter on medium heat.
- The butter will melt and then come to a boil. You will hear the butter snapping and crackling as it boils.
- It will begin to foam at the top. Remove the foam with a spoon and toss it out.
- After about 15-20 minutes you will hear the ”voice” of the ghee change. It will get quieter. You’ll see the oil become clear rather than cloudy.
- Take it off the heat and strain it through cheesecloth or use a metal coffee filter and filter paper. You can wait 15 minutes or do this immediately. It’s hot so be careful.
- Put into a ceramic, glass or stone bowl and cover.
This ghee will last for about a year unrefrigerated.