Ghee

Ghee, aka clarified butter, is a non-vegan type of butter. It is unlike regular butter because the water and milk and casein / protein solids are removed through a controlled heating process that resembles boiling. Ghee may derive from butter of cows, goats or buffaloes. However, A2 cow milk is considered the best. A2 is best for those with A1 beta-casein intolerance.

Benefits of ghee

• Ghee is suitable for lactose intolerant diets (because the milk fats are removed).
• Ghee has a high smoke point of roughly 232-251 C (or 450-485 F). This is much higher than that of butter at roughly 120-175 C (or 250-350 F). An advantage of this higher smoke point is that the ghee does not burn as quickly as does butter when cooking something like eggs for instance. It can even be used for deep frying.
• Ghee has a long shelf life and does not need refrigeration.
• Ghee is good for digestive health. It has the highest known amount of butyric acid which improves nutrient absorption. This is especially good to resolve colon issues. Colon problems often compromise one's ability to process and absorb butyrate normally (from fiber). It also helps to improve bile production to improve your digestion of fats and in turn improve nutrient absorption from fats. Who knew?! Ghee is even prebiotic because short-chain fatty acids (SCFA), which butyric acid is, are prebiotic by nature.
• Ghee improves insulin resistance thereby normalizing blood sugar levels. It is fascinating to note that ghee actually reduces the glycemic index of meals.
• Ghee is also a source of 
• vitamin K2 and D, both of which promote good bone health.
• omega 3 fatty acids, which can reduce bad cholesterol.
• vitamin A. It provides lutein which promotes good eye health, and even blocks macular degeneration.
• vitamin E
• Ghee boosts energy. This is because its butyric acid is a short-chain fatty acids (SCFA) which the body readily uses as a source of energy immediately, ie rather than gets stored (the way long-chain fats do). In other words, it is not fattening. In fact, ghee promotes fat loss in that it moves fat from stubborn parts of your body.
• It is even anti-carcinogenic.
• Other reported benefits include heart health, boosts brain function.

• Its topical use is lips and skin loving. Specifically, it is hydrating, softening and reparative.

Uses

A rule of thumb is that you can use 2 to 4 tsps of ghee daily, regardless of gender, body type, age or fitness level. While ghee is a fat burner, excessive amounts can be fattening.

• Cooking butter substitute. (NB. The only exception is baking when you want lightness, fluffiness or flakiness. This is because the steam produced by the butter's evaporating water is responsible for those effects.)
• Body butter
• Lip balm
• Eye cream to reduce dark circles, thanks to its vitamin E content.
• Frying (without smoking), sautéeing, etc
• Drizzle over rice, breads, toast, curries, stews.

Never use ghee as follows.

• Do NOT combine ghee with curds or (equal parts of) honey. The combinations are considered unhealthy.

You will need

• unsalted butter. Butter quality matters. For instance, Irish butter renders far more delicious ghee than Crisco. While you can use salted butter, unsalted is preferable because the salt will be more intense in the ghee and that might not go well with everything you want to cook.
• heat
• heat resistant strainer
• cheesecloth (about 4 layers) inside of a heat resistant strainer over a heat resistant container

Steps

• On a stove top, heat butter in large pot. Stir gently.
• You should see the first milestones: 'giant' bubbles. These bubbles are caused by the water that is forcing its way up through the fats as it boils in the lower level.
• Watch for another milestone: a foam of roughly 1/4 inch that sits on top of the fat, usually for a few minutes (roughly 3 to 4 minutes). The foam looks like runny ice cream. Each batch is slightly different. On that basis and depending on the butter composition, the foam may or may not cover the entire yellow surface of your fats. It is a combination of proteins, sugar and air. Stop stirring at this point.
• Turn up the heat slightly to encourage more of the larger bubbles. The larger bubbles should become more vigorous to the extent that they even push the foam outwards to the edge. The water is now escaping rapidly and you will no longer see the fine foam being produced.
• Eventually, you should see another milestone: the creamy appearance of the foam is dissipating as it begins to sink (where they will ideally stick to the bottom of the pot). Also, bubbles consist more of oil, which is unlike before when the bubbles were primarily water. Drag the strainer across the surface to skim off the foam. 
• Milestone: the color should become increasingly yellow as the white milkiness separates. Your objective at this point is to see the bottom of the pot without the opacity of white milk solids.
• Remove the pot from the heat source entirely when you have reached your final milestone: the milk solids have settled and caramelized. The caramelization is highly desired because it imparts a slight nutty flavor (and a deeper golden color).
• While still hot, you may pour ghee through the cheesecloth. The cheesecloth will trap remaining milk solids that are still suspended in the butter.
• To prevent rancidity, store in dark, airtight and cool conditions.

CONTENT RELATED TO GHEE

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