The ancient superfood that kicks serious ass

Ghee is 100% butterfat originally used in Indian cooking to prevent butter spoilage in warm weather. It has a beautifully deep, rich and flavourful taste. To create ghee, butter is simmered to separate the oil from the other components, which are strained off. It has been used in Ayurvedic medicine for centuries and the word ghee is the Hindi word for “fat.”

Health benefits of ghee:

  • Assists in optimal digestive system function
  • Source of good cholesterol
  • Assists in weight loss: contains Conjugated Linolenic Acid: Shown to cause fat loss
  • Improves eye sight,
  • Reduces inflammation
  • Prevents cancer: contains butyric acid, an anti-carcinogenic short-chain fatty acid.
  • Offers significant levels of vitamin D, vitamin E, and vitamin A and omega-essential fatty acids. (Only When the ghee is made from a grass fed, healthy cows).

Ghee has a unique nutrition profile in comparison to butter:

  • For people who are lactose or casein-sensitive, they can use ghee because the process has removed these common allergens.
  •  Has a higher concentration of butyric acid, known for its positive effects on immune function and inflammation.
  •  Made up of medium-chain fatty acids, ghee is both easy to digest and beneficial for your heart.
  •  Has a higher smoke point.  It doesn’t burn as quickly because the flammable milk solids have been removed. The smoke point for ghee is 385 degrees F, which makes it better than butter when it comes to browning, searing or sautéing.

How to use ghee:

You can use it as a cooking oil anywhere else you would use butter or oil: cooking vegetables, frying rice before steaming it, or searing meat. Since it doesn’t have the milk solids of butter, you can fry with it at higher temperatures without it smoking. I like to use it as a cooking oil for stir frys, to top sweet potatoes, or melted on steamed/roasted vegetables or scrambled eggs.

How to make ghee
16 ounces (1 pound) of butter- preferably unsalted, organic and grassfed
Equipment: A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, a 16-ounce or larger measuring cup, a clean jar for storage

  1. In your saucepan, slowly melt the unsalted butter over low heat. When it begins boiling vigorously, reduce the heat to medium-low and begin skimming off the white foam that bubbles to the surface, tipping pan as needed.
  2. Continue simmering and skimming until only clear, honey-colored liquid is left in the pan. After it’s cooled a bit, strain the impurities and residue from the ghee by pouring it through the cheesecloth as you pour it into a jar with a tight-fitting lid.
  • Any favorite herbs/spices can be used to infuse wonderful flavor and aroma to the ghee – like turmeric, rosemary, marjoram, sage, thyme, ginger, garlic, mint, chilies, cardamom and so on. Add the flavoring to the butter at the start or at any point in the process that results in the infusion strength to your liking.
  • Ghee will last up to a month at room temperature or 6 months in the fridge.


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