On Ghee

On Ghee. 

In winter when it is dry and cold, and especially on a frigid day like today, it is good to make sure we counter balance those qualities with good fat to keep the body lubricated. Ghee, clarified butter, is one of the best oils both for cooking and for nourishing the tissues of our body. It is a great cooking oil as it can withstand high heat. It does not need refrigeration and keeps for a long time. It also has a yummy, buttery, slightly nutty flavor. It is made by slowly cooking butter, removing the heavy milk solids. 

Ghee has other beneficial properties. Since its rate of absorption is high, it is a good carrier for herbs and the nutrients of foods into the body's tissues. It strengthens the nervous system and lubricates the connective tissue. Ghee is also rich in butyric acid, a fatty acid that is critical for a healthy digestive tract. The best ghee is homemade from organic unsalted butter, but you can also buy organic ghee. It is available at coops and stores that sell organic foods like Whole Foods and MOMs. At some stores it is in the Asian food section.

As promised, here is a recipe for making your own ghee!
Start with 1 pound of unsalted, organic butter.

Put the butter in a heavy, large saucepan. I use a soup pot. Heat on low heat. Once you start hearing the crackling, popping sounds, which is the noise of moisture evaporating from the butter, take a look at it, and gently stir with a wooden spoon. 

Throughout the process, you can stir it occasionally. Make sure to keep listening for the sounds, and when the popping is infrequent, watch the ghee carefully. Turn the heat off as soon as the sounds stop so you do not burn the ghee. There may be a little foam on top, and particles will be at the bottom of the pot.

Let it cool for about 15 or 20 minutes. Then pour the contents through a fine sieve, I use a metal strainer, into a bowl. Let it sit for about 30 minutes, and then strain again into a glass measuring cup. Pour the liquid into a glass jar; put the lid on when it is cooled to lukewarm and store it in a dark place. 

Here are pictures of my ghee and some of my wheel thrown ghee holders!

Do not refrigerate. The liquid ghee will solidify and be a beautiful bright yellow color. See the picture of homemade ghee from my last post. I put some ghee in one of my ghee holders and keep it on the counter next to the stove for everyday use, replenishing it when needed.