Why You Should be Cooking with Ghee More

This magical golden substance is called Ghee and has been used for thousands of years in Ayurveda for medical and therapeutical purposes. Ghee is clarified butter that has been heated for longer, lending to its deeper colour and nuttier, richer taste. Using clarified butter in Indian cooking has many benefits:

• Clarified butter is pure butterfat as the milk solids and water that are usually present in butter get removed. Milk solids are the reason butter starts to burn at a lower temperature, so when you remove these you create a fat with a higher smoke point. High smoke point oils are ideal for cooking and sautéing as they are less likely to spoil. This is essential in Indian cooking where oil often needs to reach high temperatures in processes such as tempering. Read more on tempering here.
• The flavour of Ghee is often described as rich and nutty whereas butter is described as smooth and creamy. It’s clean, nutty flavour holds up to strong spices which makes it an ideal fat in Indian cuisine.
• If you’re avoiding dairy because you’re lactose intolerant then ghee is a great option for. Although not technically dairy-free, ghee is lactose free as almost all of the milk solids are completely removed.
• Ghee contains medium-chain fatty acids which the liver can absorb directly, burn immediately – providing energy.
• The liquid gold is believed to have the highest quality food sources of butyric acid, which makes it an ideal pick to support the health of the intestinal walls. The cells of the colon use butyric acid as their preferred source of energy.
• Ghee lubricates the joints and connective tissues which promotes flexibility – a favourite cooking ingredient for yogis.
• Rich in antioxidants, ghee helps build a strong immune system, increasing resistance to allergies, colds and coughs. It is common Ayurvedic practise to place a few drops of warm ghee into the nostrils in winter months which is believed to increase immunity, improves breathing and cures headaches and nausea.
• According to Ayurveda ghee is considered to be a satvic food. Satvic foods promote good health positivity and personal growth.

Avoid overspending on shop bought Ghee by making your own at home. It’s simple and you can control the quality by starting off with good quality, grass-fed butter. As with anything, better quality ingredients mean a better finished product.

Homemade Ghee

5 from 1 vote

Cuisine: IndianDifficulty: Easy

Prep time

30

minutes

Cooling time

1-2

hours

Avoid overspending on shop bought Ghee by making your own at home. It’s simple and you can control the quality by starting off with good quality, grass-fed butter.

Ingredients

• 500 g unsalted butter, cubed

Directions

• Melt the butter in a pan that a has a non-stick, solid base. Bring to the boil whilst stirring continuously.
• Leave to simmer for around 30 minutes, stirring occasionally.
• Remove from the heat. It should now be much richer in colour, smell nutty and you should see the milk solids that have separated and browned.
• Leave it in the pan to cool fully and then discard the sediment that will have collected at the bottom of a pan. Use a spoon or sieve through a coffee filter or fine mesh for ease.
• Store in a sterilised jar and seal tightly. It’s not necessary to store it in the fridge but it will extend its shelf life.