Benefits Of Ghee And Clarified Butter
You may be saying, gee what the heck is Ghee? Ghee is Indian butter and is very similar to clarified butter and the two can be interchanged in most recipes and sautes. The subtle difference is in the actual cooking process.
- Clarified butter, is cooked just to the point where the water evaporates and the milk solids separate and sink to the bottom.
- Ghee is cooked a little longer, until the milk solids begin to caramelize. Ghee will be more golden than clarified butter and have a more distinct flavor.
They are both pure butter fat.
Health benefits of ghee and clarified butter
- Decrease inflammation and improve digestion
- Rich in Linoleic acid which protects against carcinogens, artery plaque, and diabetes
- Full of fatty acids – Omega 3’s, Linoleic acid, Butyric
- Vitamin Rich – A, D, E, and K
- Potential weight loss when substituting Ghee for highly processed vegetable oils
- At home remedy for burns, swelling, and pain
- High heat point (450 degrees) makes it great for cooking
- Longer shelf life than butter
- Doesn’t require refrigeration
- Contains no preservatives
- Low in Casein with minimal lactose so people with dairy allergy or a lactose intolerance can have them
- The medium fatty chain acids are processed by the liver and are used as energy
- Great moisturizer for skin and scalp
You will need: Butter – unsalted, organic, grass fed, and cubed
In a saucepan, melt the butter over medium heat stirring occasionally. Remove the froth that forms during the process with a spoon. When the butter starts to boil, reduce heat and simmer for approximately 10-15 minutes stirring occasionally. When the water has evaporated, the boiling will stop and this is when clarified butter is ready. Line a mesh strainer with cheese cloth or paper towel and pour into a glass jar with an air-tight lid.
Follow the directions above to the point of evaporation and then continue to slowly cook over low heat. Stir occasionally until solids on the bottom of the pan turn light brown and the overall color is more golden and translucent. There is also an aroma that begins to develop that smells like popcorn. Once you smell it, remove from the heat. Line a mesh strainer with cheese cloth or paper towel and pour into a glass jar with an air-tight lid. When stored in an air-tight container it can last for several months without refrigeration (and even longer in the refrigerator).
Once the butter begins to melt, you can infuse your favorite herbs or spices into the ghee. Try garlic, herbs, chile, Indian spices, or get creative! If you prefer not to make your own ghee or clarified butter, you can purchase it from your local health food store! Since it doesn’t have to be refrigerated, make sure to check the aisles instead of by the butter.
Vanilla Almond Latte Butter Coffee
If you follow me on Instagram or Snapchat, you probably know by now that one of my favorite recipes to use Ghee in is my COFFEE! Here’s a recipe for you!
1 tsp Ghee
1 tsp raw cacao
1/2 tsp almond extract
1 tsp MCT Oil/Coconut oil or brain octane
1 scoop vanilla whey protein (if I am using as a meal replacement) – I use Isapro
8 oz Dark coffee
Mix all of the ingredients into a blender, blend for 30 seconds, pour and ENJOY!
It makes for a really creamy cup of coffee, with healthy milk fats eliminating casein protein found in cream.
I LOVE It!