Gee, I did not know Ghee was this good!
We all know that butter is not that healthy and that we must use it sparingly. I was surprised to read that Ghee or clarified butter is actually a very healthy thing. It has been used in Ayurvedic medicine for thousands of years as a vehicle for healing medicinal herbs and as a therapeutic staple in Ayurvedic diets.
The book Teach yourself Ayurveda tells us that ‘its lipophilic properties enable it to penetrate deeply into the cell membranes, making it a potent brain tonic that strenghtens the nervous system, improves memory and concentration and it promotes a good complexion and eyesight’. *
It has also been found that it increases good cholesterol and decreases bad cholesterol. Ayurveda recommends that it should be used instead of unrefined cooking oils (apparently olive oil causes cellulitis).
So ghee not only tastes delicious, it is good for the body!
You can purchase ghee from many places at considerable expense but you can make your own at a fraction of the price. Below is a method for making it at home. Just remember that once made you will need to place it in a jar and wait for it to cool down before sealing with a lid, keep at room temperature and never in the fridge -moisture and condensation are not good for it. Ghee improves with time, it does not go rancid, which means you can make a large batch and use as you require. Another thing, always use a clean spoon each time you help yourself to ghee to avoid contamination.
fresly made ghee in its liquid form
Method for making Ghee: [from Teach yourself Ayurveda]
Use a good quality unsalted butter. It is good to make a large batch so you can use 2-3 x 250 g blocks at a time. Place the butter in a clean and dry pan and on low heat, let it melt gently and then simmer on the lowest possibly heat. At first the butter will make a crackling noise, it will look thick and cloudy and a foam will form on the surface. Stir it from time to time for the first 2 – 3 minutes and then leave it to simmer for 15 – 20 minutes, the ghee will tell you when it is ready because the crackling sound will go and the butter will turn clear and acquire a golden colour. Do not stir. Take off the heat, skim any foam from the surface and strain the clear liquid through a piece of muslin into a clean and dry jar and allow to cool before sealing. The milk solids should remain in the pan.
Use ghee instead of your normal cooking oils and enjoy delicious tasting foods that are actually beneficial for you, but like with everything in life, do not use to excess, because then like all things in life it will stop being good.
*from Teach yourself Ayurveda by Sarah Lie 2007.