Ghee is clarified cultured butter which is butter separated from yogurt. It has a well balanced combination of saturated and unsaturated fats and a high smoke point making it good for all styles of cooking. It strengthens digestive fire, increases lubrication and cools inflammation. It can also help repair and protect cell membranes.
We talk a lot about ghee in Ayurveda. It is said to be the best oil to cook with and it turns out there are lots of good reasons.
From the Ayurvedic perspective, ghee is special because it is the only fat that is said to strengthen the digestive fire.
First Of All, What Is Ghee?
Ghee is clarified cultured butter. This means it is butter that has been separated out from yogurt. It has then been cooked over a low-medium heat until the water has been evaporated out. During this process, the casein and the lactose have solidified and separated out of the pure milk fat.
Ghee has a very well balanced combination of saturated and unsaturated fats. Fat contents and proportions vary a bit throughout the year and depending upon the cow, but the proportions are about 65% saturated fats, 25% monounsaturated fats and about 5% polyunsaturated fat content. Most of the saturated fat is made up of short chain fatty acids and about 3% of that is linoleic acid which has antioxidant properties.
Ghee also has a very high smoke point (485 degrees Farenheit), which makes it a very good cooking oil for all cooking styles. When an oil starts to smoke and burn, it releases free radicals–which damage cells. Since ghee has a high smoke point, it can be heated higher without this danger. In fact, ghee is very protective of cell membranes and can even repair damage to the membranes.
From the Ayurvedic perspective, ghee is special because it is the only fat that is said to strengthen the digestive fire. It is also very subtle and so can penetrate deeply into the tissues of the body to increase lubrication and cool inflammation. Ghee is said to be the most important medicine for pitta dosha.
How To Make Ghee?
1. Put 1 pound or 1/2 kilo of unsalted, cultured butter in a heavy pot with a rather thick bottom and high sides. (If you have access to raw cow’s cream, you can make your own yogurt and then butter first).
2. Melt the butter over medium-low heat. When the melted butter starts boiling, it begins to foam and sputter a lot. Continue cooking (at a simmer) with the butter uncovered over medium-low heat. Cook it slowly, if you are in a rush you are likely to burn it.
3. While simmering, small white curds appear on the surface, and the amount of foam decreases. The solids progressively settle on the bottom of the pot. Pay attention to the sputtering; the melted butter should simmer in a way that you hear constant regular sizzling and spitting sounds.
4. As the butter ghee continues simmering, you’ll see that it becomes more and more transparent.
5. From time to time, use a wooden spoon to gently stir the surface of the boiling butter to better check the transparency of the melted butter. Don’t go deep with the wooden spoon; the purpose is not to stir but to check if the clarified butter is taking the lovely golden color so characteristic of ghee.
6. When the clarified butter has a golden transparent color and there is very little foam left on the surface, the ghee is ready. All solids should have settled in the bottom by now.
7. Take it off the heat at once as it can burn easily. You’ll notice a sweet popcorn-like smell, and that the sputtering and crackling has calmed down. After the butter has melted, the cooking time is about 30 minutes, depending on the heat source and the kind of pot you use.
As soon as it turns a beautiful golden color and begins to smell like popcorn, remove the ghee from the heat immediately. At this stage it can burn very quickly.
8. Let it cool a little bit. If you want to, you can strain the ghee by pouring golden liquid through a fine sieve or clean tea strainer into an earthen or glass jar. Discard the brownish curds at the bottom of the pot. Alternatively, you can line a large sieve with 2 or 3 layers of clean cotton cheesecloth to strain the clarified butter.
Daily before hitting your bed. Apply ghee on your lips and sleep. Follow this daily. You will notice soft supple and pinky lips. Good luck.
A mommy cow would prefer her milk only goes to her calf. That's the ONLY reason she produces it. Please suggest non-animal ingredients. Mommy cow says thanks, she would appreciate it ♡
Depending upon health n disease conditions ghee can be used ... And also used as preventive aspect .... Anti aging... Etc .
Not related to ghee but I was wondering if tumeric helps with weight loss at all??? I know it's a silly question but I've been wondering this for the last week lol
Cook first spices on a cooking sheet with ghee, then add your veggies and roast them! A favorite at home !
Ghee is good for H D L . But my Dr. Says never take ghee n butter. I never eat these because I have 274 cholesterol.
http://www.curejoy.com/content/chunky-gluten-free-granola-recipe/ Amanda Tan You can refer to the link! :)
Great information. Thank you for sharing it. It would be great if you also provide the reference for the facts that are listed as: (a) smoke point (b) various fat content (c) useful in various diseases.
Is ghee is good fot weight gain? How much should consume safely in a day? With which food combination its more easily digestable? Is there anyfood with we shouldnt take ghee?
I use patanjali cow ghee.... It's really aromatic ghee... I suggest to all one time u will try to it ...
dear Admin: when you say ghee is good, define the what ghee, Ghee made out of HF cows is not at all ghee, it is bloody one shitty thing. (which has more of LDL) and it is available in the market for Rs150 -190, the real ghee is the one made out of Indian Cow ( Bos Indicus) what they call it, do' t just write something and fool the people. it is very unfortunate that the west is teaching Ayurveda to us!
I'm not convinced it's better than killing them. The majority of them live horrible lives; they get forcibly impregnated, and have their babies taken away right after birth.
We agree Remy Kemp about the ethical part of it. But it's commercialization of dairy industry which is to be blamed. But it's much better than killing them. We need to stop that before coming to other ethical issues!