Ghee is made from just butter, it’s pure butterfat, with all the milk protein removed. Butter is made up of percentage of water and milk solids – when making ghee, you are evaporating the water, and removing the milk solids, leaving just pure butterfat.
Ghee – What is it and Why make it?
Ghee is considered the fat that ensures all vitamins and minerals are absorbed by our cells. Homemade ghee makes things taste better and adds nourishment, within it are the valuable fat soluble vitamins A, D and K2. These vitamins are thought of as activators because without them, minerals (from other foods) cannot be used by the body.
Making your own Ghee / Clarified Butter is super easy and keeps for weeks. Clarifying butter removes most of the protein and sugar from the butter, making it easier for the body to digest. The first step creates clarified butter, then by toasting the solids, you transform it into ghee. As you have removed the milk solids and water, when you cook with ghee, it doesn’t burn like butter can.
Saturated fats, such as ghee, are really important for children in their very early years for the development of the nervous system, and then to build a healthy immune system. Ghee helps our bodies absorb the goodness in other foods when eaten in conjunction and is in itself rich in vitamins A and D. It’s great for using in cooking and eating as butter.
Ghee – What is it and Why make it?
Description
Ghee is made from just butter, it’s pure butterfat, with all the milk protein removed.
Ingredients
- 500g organic butter
Instructions
Place butter into a heavy bottomed saucepan over a low heat. Once melted, increase the heat slightly to a gentle simmer. It will foam and gurgle as the water in the butter evaporates. Simmer uncovered for 20 minutes, or until the milk solids start to brown on the bottom of the pan.
Remove from heat and allow to cool. Once cooled, skim the froth from the top and pour into a clean glass jar. Discard the solids on the bottom of the pan. If you like, you can strain through muslin cloth.
Notes
This can be stored in the fridge indefinitely or on the bench for up to 2 weeks.
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