gheeWhat if there really was a healthy butter that you could enjoy worry-free? Each week, science and the media tout some new oil as being the healthiest for cooking, only later to discover it actually has harmful effects. The advantages of cooking with ghee have been proven for thousands of years in India. Ghee has incredible healing properties as well as the sumptuous taste of butter but without the fat.

 

Ghee is sometimes called clarified butter because it is butter with the fat solids removed. In Hindu culture, the cow is sacred and ghee is given an equally prestigious position in Ayurveda. Ayurveda teaches that food is medicine, and the healing powers attributed to ghee are numerous. Ghee aids in digestion. It helps in the assimilation of nutrients. It brings moisture and fluidity to the connective tissue and the joints. It also improves memory and concentration. Although it is ideal for most people, ghee should only be used in moderation by people with high cholesterol, excess mucus production, or obesity.


How to Make Ghee

You can purchase ghee at most natural foods stores, but it is easy to make and more economical to prepare it at home. Set aside about 30 minutes to make ghee during which time you can be close to the stove so it doesn't burn towards the end of the process. If you follow these instructions, you will be rewarded with about a week's worth of healthy, buttery oil for all your cooking needs.

Heat one pound of unsalted organic butter over low heat in a heavy saucepan. The butter will begin to melt and then eventually bubble. You may want to keep a screen over the pan to avoid messing up your stove. After about 15-20 minutes a thick foam will form on the surface of the oil. At this point, DO NOT LEAVE THE STOVE! Murphy's Law says it will burn the second you go do something else. The foam on top will begin to settle on the bottom of the pan as a brown crust. Once most of white foam has settled and the oil is a clear and golden, turn off the heat. Let it cool for an hour or so, and then carefully strain it through a fine colander or cheesecloth into a glass jar. Be careful to leave the brown crust in the pan. These curds are the fat solids and impurities that have been removed from the butter. Some people say this is the best part, but for our healthy purposes, just forget about it. Now the ghee is done and can be kept at room temperature or refrigerated.

Ghee is great for sautes, on steamed vegetables, even on popcorn to balance out the drying, rough nature of the kernals. It spreads easily on toast or crackers, and can be used medicinally to treat constipation. Ghee is an excellent moisturizer on the skin, so as you're cooking you might want to try it on especially dry areas! Once you are familiar with the process of making ghee, and are enjoying its health benefits, you'll look forward to the weekly ritual of preparing your own healthy butter.