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Ghee
Ghee is clarified butter – meaning all the milk solids are taken out, leaving just the oil. Because it is now in an oil state it can be stored in a cupboard like oil. It has a high smoke point, making it the perfect cooking oil…and it tastes so good!
Ghee can be used in place of oil or butter in recipes. I like to spread it on my toast and use to sauté veggies and for roux.
Instructions
Start by melting a pound of unsalted butter (I like Kerrygold or make my own from raw milk) in a pan over medium heat.
The butter will melt then get foamy, then start to sputter and turn golden. This process takes about 15-30 minutes.
Once the sputtering has stopped, remove from heat.
Let it cool for just a bit and then place a small strainer over a jar, pour and strain.
As the ghee cools it will turn more solid at which point you can put on the lid and store it in the cupboard or fridge.
Health Benefits
Gentle, soothing and calming.
Helps control blood clotting due to linolenic acid it contains.
Builds cell membranes in the brain.
Reduces inflammation
Soothes and heals the gut lining.
Improves digestion
Energizing
Contains lauric acid which is a potent microbial and antifungal fatty acid.
Contains fat-soluble nutrients which can strengthen bones and boost vitamin absorbability.
Already-Made Alternatives
Can be purchased at your local food market and online.
