Butter made healthier. how to make ghee at home

Ghee has become famous thanks to the ancient medicinal practice Ayurveda. Ghee is basically clarified butter (the butter has to be natural, with a fat content of 82.5%), which has been cooked until it has a lightly toasty, nutty flavor. Ghee is widely used in South Asian cuisines. It has a pleasant caramel smell and can be used for frying, as it has a high smoke point. I often use ghee in cooking: when making a vegetable base for borscht, making dough, soups, frying eggs or omelets, or sauteing vegetables. If you’re used to cooking your steaks at home in a skillet, try using ghee instead of ordinary butter. Nutrition experts also believe that ghee is healthier, and it might be suitable for some people with dairy sensitivities.

IS GHEE HEALTHY?

• Ghee oil contains polyunsaturated fats that have a beneficial effect on brain function and support immunity. It can be consumed by those who have dairy sensitivities – the milk protein casein is removed during cooking.
• According to Ayurveda, ghee keeps us warm from the inside, therefore it is often used to prepare hearty and high-calorie comfort dishes such as thick, rich kharcho soup, bograch, meaty stews and others.
• Ghee is a good source of butyric acid and is therefore recommended for people with gastrointestinal problems.
• Ghee is rich in monounsaturated omega-3 acids, which are essential for maintaining a healthy heart and cardiovascular system.

HOW TO STORE GHEE

If you prefer to buy ghee at the store instead of making it at home, be sure to check the expiration date and storage conditions on the label. If you are making ghee at home, it is best to keep it in the refrigerator for up to 3 months. It can be stored at room temperature, but only for about one month. I always make ghee in 500g batches, and one jar lasts for about 2 weeks. I sterilize the jar before filling it with ghee.

HOW TO MAKE GHEE AT HOME