Ghee is clarified butter. With a long history of use in Southeast Asia for both culinary and medicinal purposes, ghee is a preferred choice to other partially hydrogenated oils and has been prescribed for digestive issues, ulcers, and more. It is said to help improve absorption and assimilation, lubricate connective tissues, and even help improve memory and aid in the vitality of the body. Plus – ghee has a rich, nutty flavor and better nutritional profile compared to butter.
Learn how you can prepare your own ghee at home with the following recipe.
1 pound unsalted butter
Cooking time: 15 minutes
- Place butter in medium-size pan on medium heat until butter melts
- Turn down heat until butter just boils (will sputter while it cooks)
- Butter will turn into a golden color- wait until it becomes clear (can burn easily)
- Use a clean, dry spoon to move some of the foam on top to see if clear all way to bottom
- Remove from heat and let cool until warm
- Pour into clean glass container using a fine sieve or cheesecloth
- Discard curds on the bottom
The ghee is burned if it has a nutty smell and is slightly brown.
Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
If you try ghee – let us know! Connect with us on Facebook and let us know how your recpe turned out.
For more nutritional information or recipes, contact McQuinn Naturopathic at (425)905-2410.