Ghee is created when butter is heated at low temperatures to remove all of its water content and milk solids. What’s left is a healthy mix of fatty molecules, hopefully void of all casein and lactose. I’ve provided a recipe below and many tutorials are available online. It is easy to make. As a cooking oil, ghee is the most widely used food in India, apart from wheat and rice.
Real Ayurvedic Ghee is an ancient food and medicine. It has its origins in India. It is acclaimed for its many health benefits and because it does not lose its good qualities when mixed with other substances such as food or herbs. Definition: Ayurvedic medicine is a system of Hindu traditional medicine native to the Indian subcontinent and a form of alternative medicine. A significant portion of Indian ghee is made from buffalo butter, but only ghee made from cow’s butter has any religious or medical significance among Hindus.
Ghee Tid Bits:
- Ghee has a high smoke point. It can be cooked at high temperatures without burning.
- Ghee has been shown to reduce leukotriene secretion and reduce prostaglandin. Prostaglandin levels and leukotriene secretion both play a role in inflammation, which can not only lead to unpleasant physical reactions (redness, swelling, itchiness, etc.), but it can also accelerate the aging process.
- Possibly try ghee if you’re lactose or casein intolerant: The method of clarifying butter to turn it into ghee removes most of the lactose and casein contained in butter. Many of those who are lactose or casein intolerant can enjoy ghee without any negative reactions.
- Clarified butter is not the same as Ghee. Read more about this here.
You’ll find ghee at many health food stores. It’s also easy to make as you will see in my below recipe.
Enjoy this easy recipe for making your own ghee at home. Ghee is a great replacement for butter, especially for those who are casein or lactose intolerant.
- 1–2 pounds of grass-fed butter
- Place 1 to 2 pounds of butter in a saucepan on low heat.
- Melt until white curds separate and sink to the bottom.
- Do not stir!
- When a drop of water flicked into the pan boils immediately, the ghee is done.
- Discard the curds and store in a jar.
- If kept out of contact with water, ghee needs no refrigeration.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.