Ghee is clarified butter. That means that all the animal proteins are taken out (cleared out) and that it only consists of pure fat. This makes it very suitable for people with a lactose intolerance.
I started using ghee about 4-5 years ago when I found out my Vata was aggravated. I felt stressed out, restless, unable to relax either my body or my mind. In other words: my nervous system was doing overwork. Since an aggravated Vata means that the elements of Air and Ether (dry, mobile, light, subtle, cold, rough and clear qualities) have become too dominant in the system, this needs to be balanced by bringing opposite qualities (gunas) into the system. In what is opposite to dry, light, cold, rough, clear…… yes FAT. Fat is oily, heavy, thick and smooth.
Of course there is fat and fat. So I found out that there is a queen when it comes to fat, and that’s ghee. I now use it all the time. To cook with, to use it as butter or I add a Little into my oatmeal to make it even smoother.
In this article I share with you why it is so good AND how to make it! In the supermarket they sell ghee for about € 6,- a jar, if you make it yourself it costs you less than half of that – like € 2,50.
Impressive Ghee (Clarified Butter) Benefits
The impressive benefits of ghee include its ability to protect your gastrointestinal system, balance the cholesterol levels, provide additional energy, reduce inflammation in the joints, eliminate certain allergy concerns, protect you from various chronic disease, improve your eye health, strengthen your immune system, and even prevent certain types of cancer.
Nutritional Value of Ghee
Ghee may be composed primarily of fats, but it also contains significant levels of vitamin A, vitamin E, and vitamin D. Although many people think of fat as an unhealthy element to the diet, the body needs fat to function. Omega-3s (monounsaturated fats) are healthy forms of fat that can be found in ghee, in addition to other fatty acids like conjugated linoleic acid and butyric acid, both of which have positive health benefits in the body.
The wide range of fats that compose ghee includes medium-chain fatty acids, which are very useful for the body and can be processed by the liver and burnt as energy, not passing into the adipose tissue or contributing to weight gain. For athletes or other people with active, high-energy lifestyles, ghee can provide the necessary burst of energy that you might need to get through a challenging day.
Since ghee is dairy-free (having had all of the dairy residue simmered off), lactose intolerant individuals or those who cannot consume butter are free to enjoy the flavorful treat of “butter” in the form of ghee without worrying about the gastrointestinal problems that normally follow.
Although most people associate butter with fat and a decline in heart health, the rich variety of fats in ghee can provide a healthy boost to the heart. Omega-3 fatty acids can help decrease your levels of unhealthy cholesterol and provide an energetic balance to your fat intake.
Ghee possesses butyric acid, which is one of the most beneficial short-chain fatty acids that the body needs. Butyric acid has been shown, in recent research, to actually decrease inflammation in parts of the body, particularly in the gastrointestinal tract, and is now a recommended dietary addition for some people with ulcerative colitis. Furthermore, ghee enemas have long been used in traditional medicine for treating inflammation of all kinds.
Eliminates Free Radicals
The health benefits of vitamin A are widely publicized and the power of carotenoids in terms of eliminating free radicals in the body are extremely valuable. When you add the antioxidant capacity of conjugated linoleic acid and butyric acid to the power of vitamin A contained in ghee, you have a powerful anti-cancer substance that could help reduce oxidative stress throughout the body.
Recipe for Ghee: easy, but have a little patience
Below a step by step explanation with pictures I made last time I did it to make it ever easier to understand. In total it takes about 40 min to make.
I advise to make three jars of Ghee in once. You can store them in your fridge until the moment you start using a jar, as from then you can just leave them out of the fridge. Since all animal proteins are taken out ghee does not go bad outside of the fridge.
For three middle sized jars buy 4 packs of organic butter
A Cheese cloth
Heat a pan and melt the butter. Heat on middle fire.
After some time the animal proteins (the white) will come to the surface. Take a spoon and scoop of the white. The white you will throw away eventually, just collect the butter in a Little bowl. This step can take about 20 min. Yo can stir a in between and then some more white will come up.
Step 3: After some time no more white foam comes up. Just let it keep boiling gently.
Step 4: After some time you will start to see the bottom of the pan. At that moment turn of the heat (don’t let it boil longer otherwise you burn the ghee).
Step 5: Now you have come to the last steps. Take your cleaned jar (glass) and cover it with a cheese cloth (you can buy it at the market for just one euro or so.
Step 6: Now use a soup spoon to gently pour the ghee into the cheese cloth. The cloth will filter out the final parts of animal protein. Remeber the ghee is hot! Do this until the jar is full. Then put it aside and take a next jar until you have no ghee left in the pan.
Step 7: Just leave the ghee on the kitchen counter to cool down. When it is cooled you put it in the fridge.
Step 8: Take you jar out and start using your own home-made ghee! Like I said, leave the jar out of the fridge, it won’t go bad and on room temperature you can easily use it!