I always say…. “Don’t be afraid of the FAT”. We all need fat. Our cell membrane is made with saturated fat, proteins and sugars. They also need fat for many metabolic routes in our body.
However, you need to know that: NOT ALL FATS ARE CREATED EQUAL!
Ghee is one of my favorite FATS. Probably many of you are wondering what is ghee…..
Ghee is a clarified butter originated in ancient India and it is used in Indian cuisine and traditional medicine. I personally love it because it has a delicious nutty flavor.
What makes Ghee special?
It has a high smoke point (485F/ 252C), so it can be used to cook at high temperatures, like stir-frying or baking
It is made by melting and simmering butter to separate the fat from the milk solids. Ghee does not have the milk solids (e.g.: casein, lactose) so it is perfect for people with dairy allergies/sensitivities or digestive distress
Great source of fat soluble vitamins like Vitamin K
It contains the enzyme lipase that helps digest the fat
Ghee has butyric acid, which has antimicrobial properties and feeds the good microbes in your Gut
Ghee is more expensive than butter at supermarkets but it is really easy to make. You can save a lot of money if you make your own ghee…. it takes less than 30min and it requires only one ingredient-BUTTER! Always buy unsalted butter made with milk from happy grass fed cows, no hormones, no antibiotics, and organic.
Click on the video to see how easy is to make ghee:
HOW TO MAKE GHEE?
Place butter in saucepan
Melt butter at medium heat completely and reduce to simmer
Cook for about 20-30 minutes: butter will foam on the surface, then will bubble for a while until stops and finally with foam again. After the last foam formation, the ghee is ready! You can see some reddish milk solids at the bottom of the saucepan
Filter the ghee though a cheesecloth and the milk solids will remain on the cloth
Store the ghee in a jar at room temperature or refrigerator
I would love to hear which is your favorite recipe where you use ghee!