Today I’ll tell what is ghee all about.
No it is not the name of the new Ikea chair, it is actually clarified butter. Simply butter with the milk proteins, sugars and water removed.
When I first started reading about the Paleo Diet, in one of the chapters, Mark Sisson talked about ghee. I had no idea at that time what that was. You can choose to buy butter already clarified at your local Indian food store or online but it’s also very easy to make at home.
- Using a medium saucepan, heat butter on medium heat. It’s important that you use unsalted butter.
- Allow butter to melt and bring to a boil without stirring. You will notice that the oil will separate itself. The top will begin to froth; remove froth.
- Allow the oil to become clear. Once clear, remove from heat and allow to cool for 15 minutes.
- After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth.
- Put lid on container and store on shelf.
Do you want to know more about it? I took the liberty to past some information which I think is interesting (source wikipedia).
The finish result when still hot
Ghee is widely used in Indian cuisine. In many parts of India and Pakistan, especially in Punjab, Haryana, Gujarat, Maharashtra, Bengal, Orissa and many other states, rice is traditionally prepared or served with ghee (including biryani). In Rajasthan, ghee is eaten with baati. All over north India, people dab roti with ghee. In the Bengal (both West Bengal and Bangladesh) and Gujarat, ghee is served with kichdi, which is an evening meal (or dinner) of rice with lentils cooked in curry made from yoghurt, cumin seeds, curry leaves, ghee, cornflour, turmeric, garlic and salt. Ghee is also used to prepare kadhi and used in Indian sweets such as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving. Ghee is an important part of Punjabi cuisine and traditionally, the parathas, daals and curries in Punjab often use ghee instead of oil, to make it rich in taste. Different types of ghees are used in different types of cooking recipes, as for example, ghee made from cow’s milk (Bengali: গাওয়া ঘী gaoa ghi) is traditionally served with rice or roti or just a generous sprinkle over the top of a curry or daal(lentils) but for cooking purposes, ghee made from buffalo’s milk is used generally.
Ghee is ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.
Ayurveda considers ghee to be sāttvik or sattva-guṇi (in the “mode of goodness”), when used as food. Ghee is the main ingredient in some of the ayurvedic medicines. Ghee is included under catuh mahā sneha (the four main oils: ghṛta, taila, vasā and majjā) along with sesame oil, muscle fat and bone marrow. Ghee is the drug of choice for the diseases caused by Pitta Dosha. There are many Ayurvedic formulations containing ghee, for example, Brāhmi ghṛta, Indukānta ghṛta, Phala ghṛta, etc. Though there are 8 types of ghee mentioned in Ayurvedic classics, ghee made of human breast milk and cow’s ghee are claimed to be excellent among them. Further, cow’s ghee has medhya (intellect promoting) and rasāyana (vitalizing) properties. In Sri Lankan indigenous medical traditions (Deshīya Cikitsā), ghee is included in pas tel (five oils: ghee, margosa oil, sesame oil, castor oil and butter tree oil).
Like any clarified butter, ghee is composed almost entirely of fat; the nutrition facts label found on bottled cow’s ghee produced in the USA indicates 8 mg of cholesterol per teaspoon.
Studies on rats have shown that ghee helps to reduce serum cholesterol slightly but not significantly. Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids. Furthermore, ghee stimulates the secretion of gastric acid, thus aiding in the digestive process. As such ghee is used to treat constipation and ulcers in Ayurveda.
Indian restaurants and some households may use partially hydrogenated vegetable oil (also known as vanaspati, dalda, or “vegetable ghee”) in place of ghee because of its lower cost. This vegetable ghee may contain trans fat. Trans fats have been shown to increase the risk of coronary heart disease. The term shuddh ghee, however, is not used in many regions as partially hydrogenated oils are marketed as pure ghee in some areas. In India, the sale of fake ghee is stopped by law enforcement agencies whenever a complaint is made. Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from vegetable ghee.
Hope you try it. I sure love it.