Ancient Wisdom in a Jar: Why Ghee is the Ultimate Stable Cooking Fat
GHEE UNPACKED
Ghee, also known as clarified butter, is a traditional Indian cooking fat that has been used for centuries in Ayurvedic medicine. It is made by simmering unsalted butter until the water content evaporates, leaving behind pure butterfat with a nutty flavour and a high smoke point.
The high smoke point of ghee makes it one of the top fats to include in our diets, as research has shown that we must choose fats and oils that are stable and not prone to oxidation when heated. Ghee, being primarily a saturated fat, can withstand much higher exposure to light and heat, making it an ideal choice for our culinary and health needs.
In addition to its stability, ghee's unique fatty acid profile includes butyric acid, which has shown promise in combating intestinal diseases such as irritable bowel syndrome.
While ghee has shown great promise, its rise to fame has brought with it many inferior products as companies try to make a quick buck. This is why I advocate for my clients to make their own ghee, as it allows you to control the quality. Read on for my recipe and process for how to make high-quality ghee.
HOW TO MAKE HIGH-QUALITY GHEE
As we have just covered ghee provides some incredible benefits for our body provided it is prepared correctly. Here is the recipe I personally use at home, which I also share with my clients.
Ingredients
3 sticks of grass-fed butter
Method
Chop the butter and add it to a pan. Melt the butter over low heat.
Once the butter is melted, turn up the heat to medium/high until a rolling boil starts.
After the boil begins, reduce the heat again to low. This is phase 1, during which we are boiling off the water in the butter.
As the water boils off, the ghee will take on a slightly darker colour. This marks the beginning of phase 2.
In phase 3, the ghee will acquire a deep golden colour. This is a sign that the milk solids have caramelized at the bottom of the pan, indicating that the ghee is ready for straining. You can double-check this by gently scraping the bottom of the pan with a spoon.
Place a sieve lined with muslin cloth over a container (I'm using a blender). Carefully pour the ghee through the strainer.
Transfer the strained ghee from the container into a glass jar and let it cool. Once cool, you can store it in a dark place or in the fridge.
WRAPPING IT UP
Ghee's remarkable stability sets it apart as a superior cooking fat that not only enhances the flavours of dishes but also contributes to our health in numerous ways.
While a fantastic food it's also a rich calorie source which needs to be taken into consideration when we have specific physique goals such as weight loss.
However, aside from this, give the recipe a shot!