Ghee - A Superior Fat

Fats are essential for humans. In India and Pakistan, ghee (pronounced “Gie”) is a standard staple in any kitchen and is considered indispensable, but it is not yet so widespread in the western world. It is, however, getting trendier and trendier.

What is ghee?

Ghee is butterfat that is related to clarified butter. It is specially manufactured and no longer contains milk protein and only very little water.

According to Ayurvedic teachings, ghee has many positive properties.

What properties are attributed to ghee?

In contrast to classic butter, the “cleaned” butterfat is very well tolerated. It makes many dishes easier to digest and can also be safely consumed by people with lactose intolerance.

In Ayurvedic teaching, ghee is credited with all sorts of positive effects. It is used both internally and externally for medical purposes. Among other things, Ghee could

• promote concentration
• have a detoxifying effect
• help prevent anaemia
• be anti-inflammatory

Chili, sage, cinnamon or rosemary are often used with ghee.

What can ghee be used for?

Ghee can be used in many ways for cooking. It is suitable for roasting, baking and even deep-frying because it can be heated.

Can you make ghee yourself?

Yes, anyone can make ghee! It's even relatively easy. You'll need six to eight pieces of butter (preferably organic). Slowly melt the butter in a saucepan, then skim the fat off. This creates a whitish sauce that begins to foam. Keep skimming the foam off the surface.

The ghee is ready when all the water has evaporated and the brownish protein has sunk to the bottom of the pot. As soon as that is the case, you can take the pot off the stove. Next, pour the golden liquid through a fine sieve and store in a mason jar.

What is the difference between ghee and conventional clarified butter?

In contrast to conventional butterfat, ghee is heated for a much longer time. The precipitated protein turns brown and gives the ghee a slightly nutty taste.

How much ghee can you make from a kilo of butter?

If you boil a kilo of butter, you get a little less than 700 grams of ghee (maximum). Pure ghee can even be kept refrigerated for several months after opening. Nevertheless, it should be protected from light and heat.