It’s time for another installment of “Cooking Basics”. Today I am going to show you how easy it is to make homemade ghee.
Ghee (the Hindi word for fat) is basically butter that has been simmered, then the milk solids removed leaving pure butter. It’s much like clarified butter, but it’s simmered longer to brown the milk solids resulting in a nutty flavor. The end flavor is really so unique!
It can be used for high heat cooking because it has a higher smoke point and does’t burn as easily as butter. It is often used in Indian cooking and although it’s obviously a fat, it can be used in moderation in a nutritious diet. It is super flavorful and rich and you only need a small amount to infuse flavor into your food.
I shop at Costco 95% of the time so this isn’t something that I can buy there, but it is soooooo easy to make and should last quite a while.
All you do is melt butter in a saucepan on the super low heat and then after an hour, you strain it and there you have the remaining pure fat.
you will be left with this golden, translucent liquid that will harden into ghee.
Benefits of Ghee:
- Higher smoke point 400-500 degrees (so less chance of heat damage).
- High in Vitamin A, D, E and K.
- Packed with flavor- oh goodness, this stuff is the flavor bomb. You will just need a very small amount to infuse your food with a rich unique flavor.
- More medium chain-fatty-acids than butter, which are utilized by the liver for greater energy expenditure and are better for heart health.
- It does not spoil easily and does not require refrigeration.
- High in Conjugated Linoleic Acid, a healthy fat that has many health benefits such as improved immune system, diabetes control and has also been linked to cancer, arthritis and heart disease prevention.
- Better tolerated by those with dairy sensitivities. Since the milk solids have been removed, most people who are lactose or casein intolerant do not have a problem with it.
How To Use Ghee
- Use it in placed of oil or regular butter for sautéing or braising.
- Use it in place of butter for drizzling over vegetables, fish, grains, etc.
- Use it in place of butter to make a recipe diary-free.
I love that we now know that fat-free eating is not the way to go, but I also don’t believe in slathering your food in a ton of fat either. Since research is always underway, it’s best to eat more questionable food, like saturated fat, in moderation. With that being said, I consume good quality fat at just about every meal. Ghee is just another option!
[Tweet “Homemade Ghee- so easy to make at home! via @nutritiouseats #paleo #fitfluential”]
- 1 lb unsalted organic butter from grass-fed cows
- Using a medium saucepan on low heat, place 1 lb of unsalted butter. As it melts and starts to simmer, it will separate into components. A layer of foam will start to form after about 30 minutes. When it seems like no more foam is rising, after about 60 minutes on a low simmer, take the butter off the heat. Use a large spoon to ladle off the foam and discard. Then using a sieve lined with cheesecloth, pour the butter through leaving behind the toasted milk solids. You should have a translucent pure butterfat. It will stay liquid for an hour or two and then turn to a solid. Ghee can be stored on the countertop or in the refrigerator.
Low Carb Chili {Paleo}
Creamy Basil Zucchini Noodles with Shrimp
Cilantro Lime Sweet Potato Salad
New Year, New You! Healthy Snacking With #LARABAR
It’s really that simple?!?!?! I gotta try that soon!
Angela @ happy fit mama recently posted..Boston Marathon Training {Week 9 & 10}
Yes, I don’t think it could get any easier!
wow! So, I’m allergic to casein and whey… I wonder if this might work for me??
Brittany @ Delights and Delectables recently posted..Achieving a Healthy Balance: Fat is Not the Enemy
Yes, totally!
Melanie: My friend quilter (Carolyn Danysh) wants to know how to make the crust break recipe gluten free. She uses rice flour for other baked goods. Think this would work for this bread recipe?
Honestly, without trying it myself I couldn’t say. I do a lot of gluten free quick breads with a variety of flours but I have never tried a yeast bread. If I get around to it, I will and let you know!
okay, interesting — I didn’t know it could be left out of the fridge.
Jennifer F recently posted..Immunity Boosting Yoga Poses and Vitamins #AirborneHealth
Yes, so convenient because my fridge has no room! Ha
i LOOOOOVe ghee! great idea for making your own. Cannot wait to try!
Yipeeeee! Gheeeeeeee!!
Thanks for posting this!! I bought ghee for the first time a couple of months ago (only because I was hesitant to make my own) after the acupuncturist said it may help with my sinus issues. And guess what…I felt almost immediate relief – crazy and amazing!! Lately I have been forgetting to use it so thanks for the reminder and I will definitely be making homemade next time 🙂
Alanna recently posted..What I’m Loving Lately {St. Patrick’s Day}
That’s awesome! I had heard that of that relation but haven’t spoke to anyone who has tried.
I made ghee for the first time a few weeks ago and oh my gosh, my kitchen smelled amazing! It felt so rewarding to make my own ghee and cook with it afterwards. This is a great how to post! Will definitely be sharing it with friends who are planning on making their own. Happy Monday!
Great, thanks so much Genevieve! It’s just so simple, isn’t it?
CAn’t wait to try this!!!