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Ghee is clarified butter. It’s made by simmering cow’s milk butter, removing the water and milk solids (casein and lactose). The end product is a nutritious, nutty tasting, rich flavored fat that can handle much higher heat than butter and even coconut oil. I used ghee in most of my recipes for my 21 Day Detox program and in my Foods That Heal book because I love the nutty buttery taste. But also for its many other health benefits.
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Health Benefits of Ghee
- Ghee can handle high heat so it’s great for cooking
- It’s suitable for those with casein and lactose sensitivities
- Improves digestion and gallbladder function
- Supports weight loss
- It tastes really good!
You can find it in most health food stores, or make your own for half the price!
Ghee Recipe
Ingredients:
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Stainless steel pan
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Steel strainer or cheese cloth
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1 pound organic unsalted butter
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Instructions:
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Place all 4 sticks of butter in a pan
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Turn to med low heat (level 4 if you have an electric stove)
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After butter melts you will see a white foam on top, skim gently as much as you can.
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The butter will “boil” and sound like crackling, let cook like this or about 7 minutes. Watch bottom of pan, you will see the milk solids (white) start to stick to the bottom.
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Keep checking bottom. As soon as you see any brown (burnt milk solids) on bottom, immediately remove from the heat.
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Strain with cheese cloth into a glass jar and let cool. Put lid on after it cools.
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Store at room temperature. No refrigeration necessary. Always use a clean dry spoon or knife so it doesn’t spoil, and it will last about a year.
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All the best to your health!
Catherine Rudolph, CNC
Certified Nutrition Consultant
FoodsThatHealYou.com