Ghee, also known as clarified butter, originated in South Asia and is commonly found used in Indian cuisine. (also Bangladesh, Nepali & Pakistan) Ayurveda regards Ghee as a vital food for healthy skin, mental clarity, and good digestion. By clarifying the butter to make ghee, the milk solids are removed and this makes ghee more tolerable for those with intolerances to milk protein. Ghee does not contain any whey or lactose either, so it’s safe for those with lactose intolerance. It also is excellent for cooking at higher temperatures as it’s smoke point is 482 degrees F and does not burn since the solids have been removed, leaving only pure fat. Ghee provides an excellent fatty acid profile, along with vitamins A, D, E, K2, beta carotene and more, all in an easily assimilable form. For more in depth information about the tradition of ghee, read this article by Whole9.
I have been making ghee often as of late, due to being on the GAPS Introduction diet. It is one of the first dairy foods introduced as it is tolerated by most everyone. Only those with severe casein allergy usually are not able to tolerate ghee.Gorgeous golden ghee
- 1 lb. or more grass fed organic butter
- Preheat oven to 200-250 degrees F.
- Place the butter in a baking dish.
- Place in oven for 30 minutes to an hour until fully melted and separated.
- Carefully remove from oven. Remove any floating white portions off the top with a spoon (this does not always occur). Carefully pour the golden fat from the top through a fine mesh metal strainer lined with cheesecloth. Be sure that the white liquid remains on the bottom of the pan.
- With practice and skill you can learn to pour off the ghee without needing a mesh strainer or cheesecloth.
- Discard the white liquid.
- Keep the ghee in glass jars and refrigerate.
- If for some reason all the white liquid rises to the top during the cooking time, carefully remove it from the oven and place the dish in the fridge to harden. You can then pour off the white liquid from the hardened ghee that way.
Of course making ghee at home is the most affordable approach, however not everyone always has enough time or may find themselves in a pinch. So here are a few store bought options you can look for:
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