I have been making and using Ghee (clarified butter) for a couple of years at home. It is packed with flavors, super - healthy, and surprisingly easy to make (time and complexity). Before I go to the steps let me first answer 2 questions:
1. What is GHEE?
Ans 1. Ghee is a Sanskrit word for a clarified butter, it is made by removing the milk solids and water from butter. Separating the milk solids from the butterfat almost entirely removes the carbohydrates (lactose) as well as a protein that some people are sensitive to, casein. Evaporating out the water means the flavor of the butter is less diluted. Additionally, removing the milk solids and water also gives butter a higher smoke point, which means you can use ghee for sautéing, stir frying, or deep frying at high heats (375-485 degrees Fahrenheit, depending on purity). About 60% of ghee’s fat content is saturated. That high saturated fat content coupled with the lack of milk solids and water means that ghee is exceptionally well-suited to cooking in a way that mono- and poly-unsaturated fatty acids just can’t match.
2. Why is it good for the body?
Ans 2 .
- Ghee is a source of beta carotene and vitamins A, D, E, and K. Beta carotene and vitamin E are vital antioxidants. Vitamin A is naturally present in ghee, which is lacking in other edible oils.
- Adding ghee to your diet reduces the serum cholesterol levels.
Caveat: Although Ayurveda promotes consumption of ghee for a variety of benefits, it also warns the obese to use this frugally.
Next post will be the recipe I use to make Ghee.