AMAZING GHEE!

Butter has gotten a bad reputation over the past 30 years due to its high saturated fat content. But research has revealed that instead of increasing the risk of heart disease, ghee, which is butter that has been clarified of everything but the fats, actually decreases it — and that’s not the only trick it has up its sleeve. Ghee made from grass-fed butter is packed with vitamins A, D, E and K. (Academy of Culinary Nutrition)

Image courtesy Banyan Botanicals

Image courtesy Banyan Botanicals

The wide range of fats that compose ghee includes medium-chain fatty acids, which are very useful for the body and can be processed by the liver and burnt as energy, not passing into the adipose tissue or contributing to weight gain. For athletes or other people with active, high-energy lifestyles, ghee can provide the necessary burst of energy that you might need to get through a challenging day. (Organic Facts)

Ghee is rich in conjugated linoleic acid, or CLA, a fatty acid known to be protective against carcinogens, artery plaque and diabetes. Ghee is rich in butyric acid, a short-chain fatty acid that nourishes the cells of the intestines. According to Phyllis A. Balch, author of Prescription for Nutritional Healing, butyric acid is “a monounsaturated fatty acid [that] reduces inflammatory conditions, reduces seepage of undigested food particles, and aids in repair of the mucosal wall.” (Academy of Culinary Nutrition)

Ghee has one of the highest flashpoint cooking oils available (385 degrees F). It is also shelf stable for months.

Also, Ghee promotes our Ojas: one of the three vital essences known in Ayurveda as the foundation of longevity and immunity. (Yoga International)

HOW TO MAKE GHEE


Start with 1 pound grass-fed, non salted organic butter.

Place butter in a small cooking pot and heat over medium heat until it starts to bubble. Turn the heat down to a simmer and let simmer for about 20-30 minutes. Keep a close eye on it! If the heat is too high it will bubble over and burn. You can stir occasionally to see the milk solids falling to the bottom of the pan.

When you can see small light brown colored pieces all over the bottom of the pot, turn off the heat. Pour the golden liquid carefully into a glass jar, leaving the darker brown solids at the bottom in the pot. If you like you can use a cotton cloth or cheese cloth to help with straining.

Ghee can be stored at room temperature in the cupboard for up to 6 months.