Ghee

Oh Ghee! As many of you already know, our culture really gets it wrong in the food department. Let’s start with the recommended removal of saturated fats from our diet and in general “messing” with, or processing, our food and we’ve introduced a whole new array of problems. You would probably be shocked to know that the history of dietary guidelines is fairly recent. Forget fat! Especially animal fats! We need hydrogenated oils! The American Heart Association first recommended the reduction of animal fats in the late 60’s…so here enters trans fats followed by the USDA recommended dietary guidelines first published in 1984…and here enters low fats. It doesn’t take a nutritionist or scientist to notice that once the government started messing with our food choices, we’ve grown fatter, bigger, and less naturally healthy. Ironically, all of this fat removal to protect the heart has done the exact opposite. In the early 1900’s, the number 1 killer of Americans was influenza, followed by tuberculosis. What do you suppose the number 1 killer is now? Heart disease, followed by cancer. Isn’t it ironic?

 

There is some logic behind the fear of fat. It seems reasonable to conclude that fat makes you fat. However, that couldn’t be further from the truth. Our brains and bodies need fat for energy, skin health, brain health, and proper function. Clean fats are fuel that burns off. What makes us fat? Processed food that is foreign to our bodies.

 

There’s so much information surfacing about how high-quality fats, or saturated fats, are not the villain we thought them to be.

 

High-quality saturated fats need to make their way back into our diets and ghee is a great place to start. Ghee is also suitable for those with dairy sensitivity because the milk solids are removed.

 

Cooking with saturated fat is a much better choice than other monounsaturated fats like olive oil and vegetable oils—why? Because they are stable and not as easily spoiled by heat, light, and oxygen. They are less delicate and have a higher smoking point. If you want a purely plant-based cooking oil—coconut oil is your hero! But we can save the coconut talk. Don’t cook with olive oil? Oui. Save the olive oil for salads and raw food applications.

 

So what is ghee? Ghee is a form of clarified butter that has been used in India and Ayurvedic traditions for thousands of years. Not only does ghee taste delicious, but it aids in digestion, prevents ulcers and constipation, and benefits brain, skin, and eye health. Ghee is also high in antioxidants and helps the body absorb a variety of vitamins and minerals.  Plus, it tastes amazing and is super simple to make.

 

| Ingredients | 

  • 1 lb unsalted butter, preferably grass fed

 

| Directions | 

  1. Cube the butter, and evenly heat in a saucepan over low heat until melted. Be careful not to scald or burn. Once all the butter is melted, let it simmer until a foam rises to the top of the melted butter.
  2. Cook for about 15-20 minutes. During this time, the butter will go through several stages. It will foam, then lightly bubble, and then foam again. Once the second foam occurs,  the ghee is done.
  3. At this point, You should see reddish brown milk solids at the bottom of the pan.
  4. Let ghee cool for a few minutes and then strain through a wire strainer lined with cheesecloth. After straining the milk solids will be left behind.
  5. Pour into a jar and allow to fully cool.

Ghee will keep at room temperature for at least a month, or longer in the refrigerator.

 

*Use in place of any cooking oil or to make a delicious buttery brew coffee!

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