Ghee

Ghee

Clarified Butter that has undergone purification by the removal of solid particles or impurities that may affect the color,odor, or taste.

Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.

Clarified butter has a higher smoke point than regular butter, and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter. It has negligible amounts of lactose and casein and is, therefore, acceptable to most who have a lactose intolerance or milk allergy.

Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation.

How to Use Ghee

Ghee and Its Benefits 

Fight inflammation: Ghee has been shown to reduce leukotriene secretion and reduce prostaglandin. Prostaglandin levels and leukotriene secretion both play a role in inflammation, which can not only lead to unpleasant physical reactions (redness, swelling, itchiness, etc.), but it can also accelerate the aging process.

If you’re lactose or casein intolerant: The method of clarifying butter to turn it into ghee removes most of the lactose and casein contained in butter. Many of those who are lactose or casein intolerant can enjoy ghee without any negative reactions.  

Healthier butter choice: Although saturated fats, commonly found in butter products, should be consumed in moderation, ghee butter has been linked to decreased cholesterol levels in lab trials. Other butter products, such as margarine, are hydrogenated and have been shown to contribute to increased cholesterol levels, a leading cause in heart disease.

Boost your daily dose of antioxidants: Ghee contains carotenoids and vitamins A and E. These antioxidants fight free radicals and promote skin cell growth, good vision and immune system health, as well as reduce the risk of certain cancers and heart disease. 

Boost your micronutrient intake: Ghee is excellent source of vitamin K2 and CLA,  nutrients that aren’t found in very many other foods. Vitamin K2 may help prevent calcification of the arteries by activating the body’s system that removes calcium from the arteries to deposit it where it’s supposed to be, in the bones. Then there’s CLA, which is a special kind of fat that may provide anti-oxidant benefits and help promote a healthy metabolism.  

Increase the effectiveness of some herbs: Ghee helps transport the medicinal properties of some herbs, when ingested, to organs and cells. Some herb mixtures used in Ayurveda (the Hindu system of holistic medicine) that contain ghee have been shown to enhance memory, increase the body’s wound healing ability and display anticonvulsant and hepatoprotective (liver-protective) properties.

Flavor: Ghee’s nutty and intense flavor gives it a unique flair in the world of butters. Enjoy ghee on your popcorn without worrying about the soggy factor-the lack of water in ghee keeps the kernels dry! Rice and vegetables also complement ghee’s flavor and texture well, but you can try ghee on any food in your plant-based diet for a strong kick of buttery, nutty sweetness!

Cooking: Ghee has a high smoke point, meaning it can be cooked at high temperatures without burning. Use ghee to fry or sauté your favorite foods to produce flavorful dishes.

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