Guide to Making Your Own Ghee at Home

Holisticole - How to Make Ghee

 Are you familiar with this healthy fat?

 Ghee, also known also known as 'clarified butter' is the end result of melting, simmering, and separating the impurities from butter - so that you are essentially left with the pure butterfat. The process of making ghee removes both lactose and casein, and those with a dairy sensitivity are often fine including ghee - as it is fairly easy for your body to digest!

This "liquid gold” has a very high smoke point so you can use this in all your high-heat cooking, just like coconut oil. A great source of our fat soluble vitamins A, E & K, making it great for your teeth, hair, skin and nails as well as for immunity and digestive healing.

Like butter, ghee is one of the best sources of the short chain fatty acid known as 'butyric acid', which makes your gut oh so happy! Our healthy bacteria feed on this fatty acid for energy, which helps them to produce a healthier gut flora and intestinal lining! Butyric acid, has also been found to have antiviral and anti-cancer properties.

Also a great source of CLA (conjugated linoleic acid) -  a medium chain fatty acid that is found primarily in beef and dairy of grass-fed cows. Studies show that CLA can also be beneficial in the prevention or treatment of cancer, heart disease, asthma, weight loss, osteoporosis, inflammation, and insulin resistance. CLA has been shown successful for speeding up our rate of metabolism - putting us into fat burning mode.

(Learn more on CLA in this article).

This butterfat has an intensely delicious flavour and as you now know, many nutritional properties!

Your Guide to Making Ghee

Holisticole - How to Make Ghee

What you need:

Organic grass-fed unsalted butter (at least ½ lb)
Medium pot
Glass measuring cup
Fine mesh strainer
A bowl + spoon
Optional ingredients: organic turmeric powder

What to do:

-Heat your pot over medium-low heat. Add butter (whole or cubed) to your heated pot (and turmeric if using). Melt completely then reduce to a simmer. Cook for 10-15 minutes. 
-During this time, the butter will go through a few stages. First will foam, then bubble, and then it will foam again. When the butter foams for the second time, the ghee is done. At this point the butter should be bright gold in colour and there should be reddish brown pieces of milk solids at the bottom of the pan.
-When the top layer is foamy you can scrape this off and put it into a bowl to be discarded.
-After your second foam, remove the pot and cool slightly for 2-3 minutes. Then slowly pour through a fine wire mesh strainer, into a seal-able mason jar for storage, your ghee will solidify as it cools.
-Ghee will last up to a month at room temperature or even longer in the fridge.


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