Ghee, the healthy, golden, wonder-fat is my favorite thing to come out of my kitchen for a while.
I’ve toyed with vegan and raw diets the past few years, never actually sticking to one that felt “right”, until I started learning about Ayruvedic diets. I’m much more in tune with the whole foods diet, rich in vegetables, fruits, grains and good fats. In our world, we are taught to associate fats with weight gain. In truth, sugar is the culprit of weight gain and the low-fat diets out there are usually filled with a decrease in fat, but a boost in sugar.
There are so many good fats to love! Avocado, coconut oil, olive oils, and my new favorite, ghee. Ghee is purified butter, most commonly used in India. Ghee is a monosaturated fat (mostly saturated), that is rich in vitamins A, D, E, K and omega-3 fatty acids. In Ayruvedic texts, it is said the easiest way to remove toxins from our bodies tissues (heavy metals, pesticides, pollution) is with good fats.
While here in the Western world, we have a complicated love/hate relationship with butter (resulting in margarine and unfortunate faux butter alternatives), in ancient Ayruvedic principles, ghee has been used to nourish our bodies gut health, cleanse toxins, boost our immune systems, lower cholesterol and promote healthy living and vitality.
Did you know that 80% of our immune systems are located in our gut! No wonder what we eat has a correlation to our healthy insides! Ghee helps balance and nourish the immune cells in your gut by minimizing stomach acid while repairing the gut’s lining. Ghee, being made of only good fat, helps in the production of digestive enzymes (less chance of indigestion).
Ghee is made by simmering butter (preferably unsalted, organic), until the milk solids separate from the beautiful golden liquid (the good fat). Once the milk solids are strained out, the ghee becomes a great fat for cooking because it has a higher smoke point. (Heating oils beyond their smoke points results in toxicity).
Another wonderful property about ghee is that once the milk solids are removed, the casein from the milk is also removed, meaning that people with dairy sensitivities can often tolerate it.
Ghee can be found in your local grocery store, or made at home! Making it at home ensures that your house will smell amazing for a few hours!
- 1 lb. unsalted organic butter
- 1 clean, airtight glass container
Place one pound of unsalted organic butter in a deep stainless steel pot over a medium heat (stay close by to avoid burning!) Have a sieve lined with the cheesecloth and the clean glass container ready.
In a couple of minutes, the butter will come to a boil. Let it continue to boil over a medium-low heat. Your kitchen will start to smell incredible. A foam will appear on top of the ghee, which is the milk solids separating. You can stir with a wooden spoon, or not.
In 7-10 minutes, the ghee will be beautifully golden and brown (milk) solids will be forming at the bottom of the pan. At this time, the ghee is ready!
Immediately remove the ghee from the heat and pour it through the cheesecloth into the glass container. Allow it to cool and harden. It’ll stay liquid for a while. Use for baking, steaming, on toast, or roasted veggies to boost your gut health and immunity! Enjoy!