Amazing Benefits of Ghee
Posted on 13 February 2017
(Image via Pinterest.com)
We’ve all heard of the health benefits of using coconut oil, but there is a new fat in town that’s been highly prized for cooking and it’s called Ghee. I’ve never favored using coconut oil, because it always strips away the natural taste of my ingredients, which I’m not too fond of. Ghee, however, has a nutty flavor that looks like butter, smells like butter and made with butter. So, how healthy can it be?
Ghee is made from a natural source (butter) and because of the way it’s prepared, the lactose and milk protein content is minimal making it better tolerated by those with dairy sensitivities.
- Has higher smoke point than normal butter, olive oil and coconut oil making it a great choice for sautéing or stir-frying
- Ghee is rich in butyrate, a short chain fatty acid that can decrease inflammation and help improve the digestive system
- It’s rich in fat soluble vitamins A,D,E and K. One tablespoon can provide 15% of your daily requirements of vitamin A
- Ghee has been used to decrease inflammation when rubbed externally onto the skin and can treat burns and swelling
- It tastes great over popcorn, rice, veggies and bread (in moderation, of course)
- Provides an insulin resistance to potentially treating cancer
Truth be told, you can make Ghee on your own! We’ve provided a simple recipe for you to follow. Enjoy!
Total Time: 12 Min
Prep: 1 Min
Cook: 11 Min
Ingredients: 1 pound butter
Place butter in medium saucepan over medium-high head. Bring butter to boil. This takes approximately 2-3 minutes. Once boiling, reduce heat to medium. The butter will form foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Once Ghee does not need refrigeration and will keep in airtight container for up to 1 month.