Ghee glorious ghee. A staple in Ayurvedic cooking, ghee is basically butter with the milk solids removed, or it’s also known as clarified butter.
It has been used for thousands of years in Ayurvedic cooking for it’s healing and medicinal properties.
Why is it so good for you?
- It’s lactose free. Even though ghee is made from butter the process in which you prepare it removes the milk solids. Woo hoo!
- It has a really high smoke point which makes it a perfect substitute for butter and oil when cooking.
- It’s healing for the gut, because it keeps the digestive tract lubricated.
- It balances Vata and Pitta doshas.
- It contains Vitamins A, D, E and K, all of which are fat soluble vitamins. Perfect!
This will make 3/4 cup of Ghee (more than what is shown in the image).
250g grass fed organic unsalted butter
- Place butter in a small heavy based saucepan over a medium-high heat.
- Bring the butter to a boil. You will notice a white foam begin to form on the top, and the milk solids will sink to the bottom. Scrape the white foam off with a spoon and reduce the heat to a gentle boil.
- As the water content from the butter reduces the butter will bubble less and less and begin to change colour.
- Once the butter looks clear and golden, strain it into jar removing all the milk solids. Most people will tell you to strain it through a cheesecloth lines strainer. I simply pour it straight into a jar using a spoon to hold back any milk solids #lessmess #lesswashingup.
- Ghee doesn’t have to be refrigerated but if it’s hot outside you might prefer to keep it in the fridge.