What is Ghee and why should you use Ghee in your cooking? Here Örtfabriken explains all this and tops it off with a recipe for how to make your own clarified butter.
Ghee or ghi is clarified butter. Some say it is clarified or clarified butter, but it is the same thing. It is super easy to make and very tasty with a slightly nutty taste, to use in your cooking. You store your Ghee in the fridge or at room temperature (I prefer the fridge) and the shelf life is long if you are careful with hygiene. For example, always use a clean spoon in the jar when taking Ghee.
What is the difference between ghee and butter?
Ghee is clarified butter without milk protein. It is therefore perfect for those of you with lactose intolerance, as it contains a lower amount of lactose than butter. It contains no water and therefore does not sizzle when you heat it. It has a high boiling point and is therefore ideal for heating and frying vegetables, meat and fish.
It has been used in Ayurveda for thousands of years, where ghee is considered very healthful and is a medicinal product. It helps your digestion and nutrient absorption. For example constipation. In Ayurveda they use Ghee for skin problems and dry mucous membranes.
In our part of the world, Ghee has become popular and is used in several ways. Maybe you've heard of Bulletproof Coffee? You simply add ghee to your coffee, to get a boost instead of just a caffeine hit.
But how do you make your own ghee?
All you need to make your own Ghee is a packet of real and organic butter. Choose the unsalted butter. Here is the recipe.
Recipe
500g real butter (organic)
Take a heavy-bottomed saucepan and melt the butter over low heat. The butter should barely bubble. Make sure it doesn't go over 110 degrees. Don't stir the butter. Don't skim off the top layer until your ghee is ready.
