Ghee is the result of melting, thus simmering, and removing the milk solids and impurities from butter. It is also known as “clarified butter,” ghee, is essentially the butterfat where both lactose and casein are being removed during the process – ghee is much easier for those people  with a dairy sensitivity to digest.

This “liquid gold” has had  a very high smoke point so you may use this in all your high-heat cooking, such as coconut oil.

Ghee is a great source of fat-soluble vitamins A, E, and K and it is also good for the teeth, hair, skin and nails.

Like butter, ghee is one of the best sources of butyric acid; a short chain fatty acid which makes your gut happy. Our healthy bacteria has createed butyric acid and the cells of the large intestine feed on this fatty acid for energy, that helps them to produce a healthier intestinal lining. Butyric acid is also found to have antiviral and anti-cancer properties and it also aids in prevention and treatment of Alzheimer’s.

Ghee is a dood source of CLA (conjugated linoleic acid) this is a medium chain fatty acid that is being found primarily in beef and dairy of grass-fed cows. Studies have shown that CLA may also be beneficial in the prevention or treatment of cancer, heart disease, asthma, weight loss, osteoporosis, inflammation, and insulin resistance. CLA is shown successful for weight loss by reducing body fat while increasing metabolism.

This butterfat is having an intensely delicious flavour and as you now know many nutrients and properties.

How to Make Your Own Ghee

 

What You Need:

  • Organic(Grass-Fed) Un-Salted Butter (at least ½ lb)
  • Medium Pot
  • Glass Measuring Cup
  • Fine Mesh Strainer
  • Bowl, Spoon

Instructions:

  1. You should heat your pot over medium-low heat. Add butter (whole or cubed) to your heated pot. Then melt completely so that it is reduced to a simmer. Cook it for 10-15 minutes.
  2. During this time, the butter is going to go through a few stages. Firstly it will foam, then bubble, and after that it is going to foam again. When the butter foams for the second time, the ghee is prepeared. At this point the butter might be bright gold in colour and there ought be reddish brown pieces of milk solids at the bottom of the pan.
  3. When the top layer is foamy, you may scrape this off and put it in a bowl to be discarded.
  4. After your second foam, you should remove the pot and cool it slightly for 2-3 minutes. Next you should slowly pour through a wire mesh strainer. Pour into a sealable mason jar for storage; your ghee is going to solidify as it cools.

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