Have you tried Ghee? The Sanskrit word for Ghee is Ghrita – घृत (ghṛta, “sprinkled”). Ghee is considered sacred and as a superfood in Ayurveda. It is also known as ‘Golden Nectar’ due to their wonderful healing properties. Ghee can be kept at room temperature and has a long shelf life. The more aged the ghee, the more beneficial to the body. I love the intoxicating aroma and taste of freshly made Ghee. Just a teaspoon of ghee is any dish is so comforting.
ऋणम् कृत्वा घृतम् पिबेत् यावत् जीवेत् सुखम् जीवेत् ।
RuNam kRutvA ghRutam pibet yaavat jeevet sukham jeevet |
It means ‘ Take a loan, drink Ghee and live happily as long as you live
Consuming a teaspoon of ghee will improve your digestion and also heal inflammation in the GI tract. It is also a good source of fat for our nervous cells and helps in preventing Alzheimer’s , Parkinson’s and Dimentia. It has both anti-viral and anti-fungal properties. Experts say that if your cholesterol is within normal range, then you can consume a tsp of ghee with each meal. It is packed with fat soluble vitamins such as A, D, E and K.
To reap the benefits of ghee, it is important to prepare it with butter from a good quality raw, free-range, grass-fed whole Cow’s milk. People in India make ghee from both Cow and Buffalo milk. How would you know the difference? Ghee prepared from Cow’s milk is yellow and Buffalo milk is white.
Growing up, my mom always prepared Ghee at home. She would collect the cream that settles on top of whole milk and keep the cream refrigerated in a container. When she have enough to prepare the butter, she would add a couple of tablespoons of curd to the cream and let it ferment overnight. After the cream has turned sour, it was then add it to a container along with some water and churned by hand. Once the butter separated, she would use it to prepare ghee. Nowadays Ghee is widely sold in stores under different brands. But the taste and texture of home made ghee is very hard to find in the store bought ones and also they are extremely pricey. Because of the ultra-pasteurization and homogenization processes of milk, it has become very difficult to find good quality cow’s milk and this affects the quality of butter that is produced from them. Since I do not have access to good free-range, grass fed milk, I prepare my ghee with organic butter.
- Heavy bottom pan
- Fine mesh metal strainer
- Clean, sterilized glass jars
- Clean ladle or spoon
- 1 pound Butter (unsalted organic or grass fed butter)
Place the butter in a heavy bottom saucepan or wok on medium heat and let it melt slowly.
Once it has melted, you will notice the milk solids floating on the surface . You can skim the milk solids, if you wish. But this is not necessary.
Reduce the heat a little and let it continue to boil. Once it starts bubbling, the water contents starts evaporating and the milk solids will settle at the bottom of the pan till it turns a golden brown colour. Make sure you are close to the pan as it can burn very easily.
Wait till it cools a little. Strain the ghee through a metal strainer into clean glass jars.
Note: Always store ghee at room temperature. Do not store it in the refrigerator as then the ghee turns into saturated fat. Use a clean and dry spoon while using the ghee as any moisture will cause it to go stale. You can safely consume ghee if you lactose intolerant as the milk solids have been removed.