Ghee or clarified butter is butter that has had proteins, sugars and water removed. Both are similar, but not identical; the ghee is heated for a longer time, until the solids are roasted without actually burning. This step provides a much richer flavor, with a slightly smoky touch, almost sweet, to the fat.
It is a perfect fat for people who do not want, or cannot consume lactose or casein. Another advantage of ghee is that it can be used to cook at higher temperatures, it is a highly saturated fat and we do not run the risk of burning milk solids. It remains stable up to 250ºC, therefore it is the ideal fat for cooking techniques that require high temperatures.
It has a delicious flavor reminiscent of walnuts and goes perfectly with just about any dish. I love it with fish, to cook hamburgers, to sauté or roast sweet potatoes or any other tuber or root, and to fry eggs. Honestly, I have not cooked a single dish in which it has not been delicious.
Fortunately, it seems that for some time now, the use of quality dairy has been more widely accepted in the world."Paleo universe", and now we understand that there is a big difference betweentraditional dairy products rich in vitamins, and theirevil stepbrothers: modern pasteurized, skimmed, homogenized and cereal-fed dairy.
Through the work of Weston A. Price, I have learned that healthy, traditional peoples around the world valued whole dairy from grass-fed cattle for good reason: they are sources of fat-soluble vitamins (A, D, E, andK2) in addition to CLA (Conjugated Linoleic Acid). Another source of vitamin K2 is offal, but in general it is easier for most people to get it from whole, free range dairy. In fact,K2 exists only in butterfat from cows that graze on green, seasonally growing grass.
Of course we can buy clarified butter or ghee already prepared in stores or online. But it is so easy to do it at home, and in this way we have the possibility to choose category unsalted butter from cows that feed on grass. The quality and nutritional value of butter will be much higher, and the color of the butter will often have orange undertones from the carotenes it contains.
Its properties are mainly associated with the prevention of cancer and heart diseases, since it has importantmonounsaturated oils that do not increase cholesterol. furthercontains antioxidants (free radical scavengers), and minerals such as calcium and vitamins A, D, E and K.
Ghee containsbutyric acid, which plays an important role in maintaining thehealth of the intestinal flora and colon, in addition to acting asanti-inflammatory. It can be used forpeople with conditions related to the digestive systemsuch as Irritable Bowel Syndrome, Ulcerative Colitis, or Crohn's.
- Stimulates the mind and strengthens the brain since it possesses revitalizing virtues.
- Improve theoperationor lungs, liver and immune system.
- Helps in digestion, the treatment of digestive disorders and the correct assimilation of food.
- Containsunsaturated fatty acids, healthy for himCardiovascular system.
- It's a greatliver cleanser, bile ducts and intestines.
- It is useful during the process ofdetoxification, for anemia and blood disorders.
- Natural antioxidant.
- Lubricates all aJoints.
External use of Ghee
Helps in the treatment of awide variety of ailments and conditions and contributes tothe skin advantagesto keep you healthy. The main properties are:
- Nourishes the skin and rejuvenates.
- It is a good protector and also serves to treatSun burns.
- Heals wounds.
- Hydrates the skin.
- It is a good lubricant for the eyes and a sight enhancer. It can be applied daily to the eyes with the fingertips.
- Is used fortreat eczema, skin rashes.
How to prepare Ghee
There are several methods to make ghee, here I am going to show you the way that I like the most.
To make approximately 500ml of ghee you will need:
- 750 grams of unsalted butter
- A heavy-bottomed casserole
- A wooden spoon
- A glass jar for ghee
- A fine strainer
- A piece of cloth or cotton cheesecloth
The execution is very simple, but we must have a little patience and remain in the kitchen throughout the process,especially towards the end. That is why it would be convenient to make a good amount (it is a very stable fat, and if it is made correctly and we do not introduce moisture when using it, it can last us several months at room temperature).
- Put the butter in the saucepan over medium heat. Do not heat the casserole before adding the butter, as it can burn.
- The butter will start to melt.It is important not to cover the casserole during the processSince the water content of the butter has to evaporate. You will begin to see how the solids combined with the water float to the surface.
- The latter form a whitish and somewhat foamy layer.If you want to get clarified butterAt this time you must turn off the heat and remove this layer, and then filter the fat using the strainer lined with the cloth. Let it cool before covering the jar and keep the clarified butter in the fridge.
- If you want to get ghee, continue with the process. Over medium heat, bring the melted butter to a boil. At no time increase the heat beyond this temperature.
- As the butter boils and the water evaporates, the milk solids begin to disintegrate. As they separate, we will see the yellow fat again.
- Now big transparent bubbles are forming and it boils quite strongly. Reduce the fire a bit, and from this moment on,Stir occasionally so solids don't stick to the bottom or edges of the pan.
- As the water continues to evaporate, the bubbles become increasingly dense.
- Now you will see how a foamy and increasingly dense layer has formed on the entire surface. You need to lower the temperature even further and let it simmer. From this moment on, the changes are fast, so do not move.
- Turn off the heat, but leave the pot in its place. The heat from the plate and the heat held by the bottom of the pot will finish cooking the ghee until done. On the surface you will now have a very thin layer of foam and the solids have turned brown and settled to the bottom of the pan.
- When we have an amber liquid with a bit of foam floating on top, it is a sign that we are almost done. Be very careful not to burn the solids at the bottom. If this happened, it would spoil the scent of the ghee and all the patience you have had up to this point would have been for nothing. Let it cool a bit and filter the ghee using the strainer lined with the cloth. Let it cool completely before covering the jar. If you have done the process correctly, you can easily store it at room temperature. Upon cooling, the ghee will become semi-solid.
Where and how to store?
- Store in the jar
- It does not need refrigeration. Will keep at room temperature
- If it is preferred to use as a spread, it is recommended that it be stored in the refrigerator.
Once strained, and while the ghee is still warm, mix it with coconut oil in equal parts and stir several times while it cools so that the two fats are well integrated.
During the process, you can add all kinds of herbs and spices so that they infuse their aroma and give the butter color, thus obtaining an even more delicious ghee. Add these ingredients when the butter has melted and leave them until the end of the process.
Garlic: 7 or 8 garlic cloves, crushed or minced.
Digestive: ¼ teaspoon of cardamom seeds, 1 stick of about 2 or 3 cm of cinnamon and a teaspoon of minced fresh ginger.
Provencal: 2 sprigs of each of these fresh herbs - thyme, rosemary, basil, tarragon, savory, and lavender.
Italian: 4 sprigs of each of these fresh herbs - oregano, thyme and rosemary.
Arabian: ¼ teaspoon of cardamom seeds, 1 stick of 2 or 3 cm of cinnamon, 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, 1 / teaspoon of turmeric and 1/8 teaspoon of nutmeg.
Sweet: 1 teaspoon of fennel seeds, ¼ teaspoon of cardamom seeds and a few strands of saffron.
Cumin: 1 tablespoon and a half of cumin seeds and 3-4 dried curry leaves.