During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen".
Ghee has been around for literally thousands of years. Before there was refrigeration, saturated fats were difficult to keep on hand and if you weren't getting enough fat in your meat, you could starve to death. You need fat to be able to absorb other nutrients. Ghee was key to solving this problem. It could be made and stored for long periods of time.
I touched on Ghee briefly in my post on oils. One reason it is a popular fat for cooking is it's comparatively higher smoke point. This is because the lactose and the caseins have been removed.
- It is lactose friendly. Many people bothered by lactose can eat Ghee with no problems. Always check with your health care provider to be sure.
- Since it needs no refrigeration Ghee will keep for a long time at room temperature in a sealed container stored in a dark place.
- It promotes flexibility which is why many yoga practitioners consume it.
- Rich in vitamins A, D, E and K which promote brain health and boost your immune system.
- It lowers cholesterol by triggering secretion of biliary lipids.
- It aids in weight loss because it contains cancer-fighting fatty acids called conjugated linolenic acid (CLA).
- It has a higher smoke point than other cooking fats.
Ghee can be a bit pricey in the stores, but you can make your own Ghee at home. What you need is about a pound of unsalted butter (I used salted and it worked just fine), a medium-sized sauce pan, some cheese cloth and a dish or jars to strain the Ghee into.
Melt butter over low heat. It will form a foam on the surface. Soon it will begin to boil like water. Watch it carefully, you don't want it to burn. You may gently skim off this foam, being careful not to get the yellow butter. You don't have to get it all as you will be straining it later. It will continue to boil off the water, and form a second foam. At this point, all the water has been evaporated and you are left with pure fat or Ghee.
After it has cooled for a few minutes, then strain it through several layers of cheese cloth. You may then pour it into a one pint mason jar and seal. After a short time, you should hear the jar pop, or seal. Store in a dark place at room temperature. This is how I made mine.
Home-made Ghee is a very good, in-depth article on the history and uses of Ghee, and detailed instructions on how to make it.
Have you ever made Ghee? If so, how did it turn out for you? If not, now you have what you need to give it a try.
If you enjoyed this post, please leave a comment. I would love to hear your thoughts.