Have you heard of ghee butter? It is a key food on the table of Indian families and on the menus of Ayurveda food. It is clarified butter, without the lactose and toxins of traditional butter. It is famous not only for the nutritional benefits but also for the therapeutic properties.
You can easily make your ghee butter at home. When making your own butter (or using a piece of unsalted butter), you prepare the ghee by melting the butter over medium heat until it boils.
While most clarified butters are prepared by removing milk solids in the initial stages, ghee differs by continuing to boil with the milk solids to give the final product a distinct taste. During this melting process, the milk solids found in the butter begin to separate, resulting in a pan containing a transparent golden liquid that when cooled becomes ghee. You can strain the solids and store your ghee in a hermetically sealed glass jar.
It is important to emphasize that fat remains present in high value in food. Despite the nutritional benefits, it has about 110 calories per tablespoon. Therefore, it should not be considered an ally for people looking to lose weight or who are maintaining a more restricted diet. Just like traditional butter, if overdosed, ghee can increase your body’s cholesterol levels.
Another very common mistake is to think that with the process all the lactose is eliminated and, therefore, people with substance intolerance can consume the food without any restriction. The clarification process only eliminates traces of lactose, so it is important that people with milk protein allergy or intolerance consult a doctor and evaluate the consumption of food.
Here are 10 reasons for you to consider using this butter:
1. Ghee is versatile in cooking and medicine – Butter Ghee can be used for cooking. Because it does not spoil easily, it does not need refrigeration.
2. Ghee has all the flavor of the butter, without the allergens – ghee is made of butter, but the milk solids and impurities have been removed.
3. Ghee is rich in oil-soluble vitamins A and E.
4. Ghee is rich in K2 and CLA (conjugated linoleic acid) – an antioxidant with anti-viral properties that comes from cows fed grass.
5. Ghee is nutritionally rich – in medium chain fatty acids, which are absorbed directly into the liver (similar to carbohydrates) and burned as energy. This is amazing for energy production and weight control.
6. Helps burn fat – energy from these fatty acids can be used to burn other fats in the system and lose weight.
7. It improves the digestive system and stimulates the immune system. Rich in butyric acid, a short chain fatty acid. The beneficial intestinal bacteria convert the fibers into butyric acid and then use this to give energy and support to the intestinal wall.
8. Ghee is a healthy fat for cholesterol – according to research the ghee increases blood lipids without increasing LDL cholesterol. It raises good cholesterol (HDL) and lowers bad (LDL).
9. Anti-inflammatory: Reduces the risk of chronic diseases – is used to treat inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis. In fact, natural doctors point out Ghee to decrease inflammation.
10. It encourages strong appetite and better digestion – it stimulates the secretion of gastric acid, thus aiding in the digestive process. Improving digestion will result in better health and balanced weight.
Ghee in the gastronomy
The flavor of clarified butter is more pronounced than traditional butter, so it can be used in less quantity. In cooking, it can be used in the mixing and baking of food, or even passed on bread like traditional butter.
How To Make Ghee
Ghee is obtained by means of a craft process and yes, you can do it yourself. Take a tablecloth of unsalted butter and melt on low heat in a thick bottom pan. In a few minutes you will notice that the butter breaks down into two layers. The top one will look like a foam, which should be removed (that’s where the lactose and toxins are). The part that stays below, more oily, is the ghee. If necessary, repeat as many times as possible to remove the foam. Allow to cool and strain into a fine fabric such as cotton. Store in a glass container. It does not need to be kept in the refrigerator.